Side Dish
28 (1 ounce) wedges
5 minutes
30 minutes
Chef Tom Fraker
4 Organic Russet Potatoes (or about 1½ pounds of Baby Dutch Yellow® Potatoes) 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
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.
I like to dip mine in sour cream with a splash of Tabasco.
