30 Minute Oven Baked Potato Wedges

Name: 30 Minute Oven Baked Potato Wedges
Prep time: 7 min
Cook time: 23 min
Total time: 30 min
Yield: 5 serving(s)
Ingredients: 3 large unpeeled russet potatoes, washed and scrubbed; 3 tablespoons olive oil; 1 teaspoon garlic powder or 2 garlic cloves, finely minced; 1/2 teaspoon dried rosemary, crushed into small pieces; 1/2 teaspoon dried thyme; 1/2 teaspoon table salt; 1/2 teaspoon fresh ground black pepper; 1/4 teaspoon paprika; 1/3 cup fresh parsley or 1/3 cup of fresh mint

Submitted by RavenclawHalfBloodQ

"Super easy oven baked potato wedges!"

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Ready In:: 30mins
Ingredients:: 9
Serves:: 5

ingredients

3 large unpeeled russet potatoes, washed and scrubbed
3 tablespoons olive oil
1 teaspoon garlic powder or 2 garlic cloves, finely minced
¹⁄₂ teaspoon dried rosemary, crushed into small pieces
¹⁄₂ teaspoon dried thyme
¹⁄₂ teaspoon table salt
¹⁄₂ teaspoon fresh ground black pepper
¹⁄₄ teaspoon paprika
¹⁄₃ 1/3 cup fresh parsley or 1/3 cup of fresh mint

directions

Adjust the rack of your oven to the lower middle level. Pre-heat oven to 425 degrees F. Line large baking sheets with aluminum foil and set aside.
In a large bowl, combine olive oil, garlic powder, crushed dried rosemary, thyme, salt, pepper, and paprika, and whisk with a fork until mixed.
Using a large knife, cut the washed scrubbed potatoes in half length-wise. Place the flat sides of the potatoes on the cutting board. To cut the first potato wedge, cut on a 36 degree angle, lengthwise, from the outside of the potato to the center line where the knife hits the cutting board. Cut the next wedge, and continue until you can cut about 5 wedges from each potato half.
Add potato wedges into large bowl with oil and herbs. Toss potato wedges with your hands until thoroughly coated with oil and seasonings. Lay the potato wedges on large baking sheets lined with foil, placing the cut side down. Place baking sheets in oven, and bake for about 25 minutes, or until tender and lightly golden brown. To test doneness, use a small paring knife or other thin knife and insert into potato wedge; knife should slide in and out easily. Remove baking sheets from oven, and allow potatoes to cool for at least 5 minutes before serving. Release potato wedges from foil with a large spatula or tongs. Sprinkle chopped fresh herbs on potatoes and serve with ketchup or other dipping sauce.