Herb Roasted Potatoes

Let herb roasted potato wedges replace French fries on your party menu. While a bit less fattening (a fair amount of olive oil still is used), they pack tons of flavor and crunch. For seasoning,get bold and make your own combination, such as paprika, oregano,garlic powder and hot pepper flakes. I’ve also had great success with unlikely sources, such as all-natural fish and meat herb rubs. These blends tend to have a finer texture than most dried herbs, and coat the wedges well.

Herb Roasted Potatoes
(Preparation 45 minutes)

3 pounds red potatoes
2 to 3 tablespoons olive oil
2 to 3 tablespoons dried herbs (try a mix, your choice)
Salt and fresh ground black pepper

Preheat oven to 400 F.

Wash and pat dry the potatoes. Cut each potato in half, then slice each piece into half moons. Put all the potato wedges into a large zip storage bag.

Add olive oil and herbs, then seal bag. Gently shake the bag until potatoes are evenly coated with oil and herbs. Pour the potato wedges onto a baking sheet (or two if needed) and arrange into a single layer.

Bake for 45 minutes, or until edges begin to brown and crisp.

Sprinkle with salt and pepper to taste. Serve immediately.

Makes 4 to 6 servings.