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.