Garlic Potato Wedges
By Chef Tom Fraker


4 Organic Russet Potato (Or about 1½ pounds of Baby Dutch Yellow Potatoes) cut into wedges
1/2 cup Italian Parsley minced
1 tablespoon Dried Oregano
1/2 teaspoon each Salt and Pepper
2 tablespoons Extra Virgin Olive Oil


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.

I like to dip mine in sour cream with a splash of Tabasco.

Servings: 4