Oven-baked potato wedges with garlic, rosemary, and thyme until crisp outside, fluffy inside.
By mansi
Servings
4
4 piece russet potatoes
3 tbsp olive oil
3 clove garlic
1 tbsp fresh rosemary
1 tbsp fresh thyme
1 tsp salt
0.5 tsp black pepper
0.5 tsp smoked paprika
0.25 tsp red pepper flakes
2 tbsp fresh parsley (garnish)
Calories
279 kcal
Protein
5g
Carbs
43g
Fat
10g
Fiber
4g
Sugar
1g
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Prep Potatoes
1. Preheat the oven to 425°F and line a large baking sheet with parchment paper or lightly oil it. Scrub the potatoes well and pat dry, then cut each potato into even wedges so they roast at the same rate.
4 piece russet potatoes,
3 tbsp olive oil
Season Potatoes
2. Mince the garlic and finely chop the rosemary, thyme, and parsley. In a large bowl combine the olive oil, garlic, rosemary, thyme, salt, black pepper, smoked paprika, and red pepper flakes. Add the potato wedges and toss well until all surfaces are coated.
3. Spread the seasoned potato wedges in a single layer on the baking sheet with a little space between them. Bake for 20 minutes, then flip the wedges and continue baking for 15 to 20 minutes more, until golden and crisp on the edges and tender inside.
4 piece russet potatoes
Finish And Serve
4. Transfer the hot wedges to a serving plate and sprinkle with the chopped parsley. Taste and adjust with a little more salt or pepper if needed, then serve immediately for breakfast alongside eggs, yogurt, or fresh fruit.
By mansi