Herb Roasted Potato Wedges

Ingredients

• 4 large Russet potatoes
• 3-4 tablespoons extra-virgin olive oil
• 3 cloves garlic (, minced)
• 1 teaspoon salt
• 2 teaspoons dried rosemary (, see note)
• 1 teaspoon dried oregano (, see note)
• 1 teaspoon dried thyme (, see note)
• 1/2 teaspoon freshly ground black pepper

Instructions

1. 1

   Preheat the oven to 400 F.Scrub the potatoes clean. Cut each potato in half lengthwise. Cut each half into 3-4 wedges, according to your size preference. Place the wedges in a bowl, add the olive oil and all remaining ingredients and toss multiple times to evenly coat the potato wedges.Spread the potato wedges onto a large baking sheet. Bake for 30-35 minutes, or until lightly browned and crispy, turning them over on their other side with a spatula after 20 minutes. Serve immediately.