I don’t have much time to post today. It’s one of those days when I look at the clock and am shocked that it’s already dinner time. Gotta feed the family! That’s when these oven roasted potato wedges are perfect. We’re a big potato family and when I’m in a hurry to get dinner on the table, I can have these in the oven quickly while I then cook up some chicken or burgers or whatever cooks fast.
4 small white potatoes or 2 russet potatoes, washed and dried and cut into small wedges
oregano or basil or rosemary, if desired
Heat oven to 400F.
Drizzle a decent amount of olive oil on a baking sheet.
Place the potato wedges on the baking sheet and shake on the salt, pepper, garlic powder, and one herb, if desired. Toss the potatoes a little to distribute everything evenly. Before putting in the oven, make sure none of the wedges overlap.
Bake for about 20 minutes. Flip the wedges and bake another 5 to 10 minutes, until they are all crisp and golden.