Great recipe, but I always use olive oil vs. veg. oil and add some garlic. Mine were done a bit sooner so be sure to check during cooking. This goes well with red potaotes and is a perfect side dish for grilled steak.
Don’t know why you need to wait until the potatoes are done before adding the herbs. I combined everything from the get go and used evoo instead of the veg. oil. So good and family loved them. Thanks!
These were really good! I used EVOO in place of veggie oil. I also poured the evoo into the bowl, but mixed in the parsley, thyme, oregano, black pepper, and GARLIC salt. I tossed all the potatoes in this mixture and then placed them on the baking sheet. I drizzled the remaining oil and seasonings mix over the top. They were sooo very yummy!
My sig. other loved these potatoes. She made me make them again the next night. I did them the first time with kosher salt, pepper and added the fresh oregano and parsey before I baked them. I also used olive oil. They were great but only needed 40 minutes at the most. The next night I held the herbs till after they finished baking but did bake with the salt and pepper. Again excellant but with more flavor with the raw unbaked herbs. I left about a 3rd of the potatoes unherbed with just salt and pepper and they were good “plain” as well. I do like to use olive oil as it adds a bit of flavor to the potatoes. Excellant recipe that lends itself to alteration based on the Herbs at hand. I have some fresh rosemary and think I will try that next with some garlic infused oil
Yum! I think it’s important to note that your cooking time will vary depending on how thick you cut your wedges. We prefer them pretty thick (like each half of a potato cut into 3-4 pieces), but I still only needed to bake them for about half the time called for. Only change was to use olive oil instead of vegetable and added garlic powder.
Ingredients:
5 large potatoes, peeled and cut into wedges
1/4 cup vegetable oil
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Very nice potatoes, but yes, watch them! I think it might make a difference how big your potato wedges are. Usually, my oven needs to bake potatoes much longer than called for, but these were almost overdone at the time and temp. Temp is correct–just cut down the time and check them. Thanks for the recipe!
Oh ya, they’re good. Don’t skimp on salt and pepper. And the second time I made them I sprayed foil with Pam and didn’t get as much sticking for easier clean up. Great the next day, too!
These potatoes really hit the spot, just make sure to cut thick wedges and check them in the last ten minutes. This recipe is a great jumping off point, just spice them to go with your main dish and you are good to go.
Wow! Yummy! I use red potatoes and these are a favorite snack of mine now. They taste delicious with just salt and pepper as well, or with red bell peppers and onions cooked up with them.
Ingredients:
5 large potatoes, peeled and cut into wedges
1/4 cup vegetable oil
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 teaspoon salt
1 teaspoon black pepper
Directions:
Preheat oven to 450 degrees F (230 degrees C).
In a large bowl, toss potato wedges with oil. Arrange in a single layer in a roasting pan.
Bake in preheated oven for 50 minutes. Sprinkle with parsley, thyme, oregano, salt and pepper. Bake for 10 minutes, or until golden brown.
source :allrecipes.com