After a late breakfast, we wern't feeling all to hungry around lunch, only slightly peckish. So I made these garlic and herb potato wedges as a quick snack.
I can't provide a properly formatted recipe, because I just eyed everything, so I'll describe my process below, but firstly, pre-heat your oven to 375°F.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiErZT3Aza8qDx9kVO_6_W_IKwOEe3m8RBhPj_Wh5cC-FuUrKy5LprERf4G_F4OUIDN3Zjpl0Y1IQlfzRDjj1UFtWNf2XYOQ0KF5VQC5A17EgGUVP_nhAKSXljpFfPwuvp2ww2b7_ihVB0/s320/20200116_122720.jpg)
I used about six large russet potatoes, and sliced each one into eight wedges. After that, transfer the wedges into a large bowl and coat them with olive oil. Toss around to makes sure they all have an even coating.
After that I transferred the wedges to a large baking sheet, and spread them out evenly. I then proceeded to season them.
For these wedges, I used freshly ground sea salt as well as freshly ground black pepper, a generous dusting of both garlic powder and onion powder, followed by oregano, basil, parsley, and lastly I added a hefty sprinkling of parmesan cheese.
Once the wedges were all seasoned, I dumped them back into the large bow to give them a thorough tossing.
Dump the wedges back onto the baking sheet and spread evenly. Place in oven and bake for approximately 30 minutes, or until golden.
I can't provide a properly formatted recipe, because I just eyed everything, so I'll describe my process below, but firstly, pre-heat your oven to 375°F.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiErZT3Aza8qDx9kVO_6_W_IKwOEe3m8RBhPj_Wh5cC-FuUrKy5LprERf4G_F4OUIDN3Zjpl0Y1IQlfzRDjj1UFtWNf2XYOQ0KF5VQC5A17EgGUVP_nhAKSXljpFfPwuvp2ww2b7_ihVB0/s320/20200116_122720.jpg)
I used about six large russet potatoes, and sliced each one into eight wedges. After that, transfer the wedges into a large bowl and coat them with olive oil. Toss around to makes sure they all have an even coating.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOG58A5rdScKYi-RbUNMcPukcJXJw17EkVWetR7S4K2ylf4fOQ0KIpLrJrFyO4LGCj-RMzazBpIPn6U_htyzNw20cBkvCd2KzEt6iHz5Avv7y8v0sJ0DTDzrziYDeLRGOwmwk2R81dwyM/s320/20200116_122919.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRa99DWNzLwM9R4GzXWIpMvxcZ5MzvQah9pp5rb4ARJ0YqRvxS3XxOX6QgbBKJFUNM6m1aQatamQzi0pH0J4yM2yEMN7fhztmNltRWS5WZACTcf_FFDSy1NDtttFvMVnzuKBpepmz-JDw/s320/20200116_123803.jpg)
Once the wedges were all seasoned, I dumped them back into the large bow to give them a thorough tossing.
Dump the wedges back onto the baking sheet and spread evenly. Place in oven and bake for approximately 30 minutes, or until golden.
Give these a try, and drop me a comment letting me know what you thought!
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