- Rating:
- Servings:
- 28
- Difficulty:
- Easy
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 4 Organic Russet Potato (about 1½ pounds) cut into wedges
- 3 cloves Peeled Garlic minced
- 1/2 cup Italian Parsley minced
- 1 tablespoon Dried Oregano
- 1/2 teaspoon each Salt and Pepper
- 2 tablespoons Extra Virgin Olive Oil
Directions
Preheat oven to 425ºF.
In a bowl mix together the garlic, parsley and oregano. Roll the potato wedges in the mixture to coat all sides. Coat a baking sheet with the olive oil and place the wedges in a single layer. Season with salt and pepper. Bake in the oven for 30 minutes or until fork tender. Makes twenty-eight 1 ounce wedges.
Note:
I like to dip mine in sour cream with a splash of Tabasco.
