Ingredients
- 2 pound Potatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1 1/2 tablespoon olive oil
Preparation
Baking Directions:
1.Preheat the oven to 450 F.
Coat a nonstick baking sheet with cooking spray.
Set aside.
Fill a large 2- to 4-quart pot with water and bring to a boil.
2.Scrub the potatoes well (do not peel).
Cut the potatoes into 1/2”-thick wedges.
Boil in the water for 7 minutes.
Drain the potatoes and rinse under very cold water to stop the cooking process.
3.Arrange the potatoes in a single layer on the baking sheet.
Sprinkle with the oregano, basil, rosemary, and oil.
Coat them with the cooking spray.
4.Bake for 45 to 55 minutes, turning the potato wedges every 15 minutes, or until evenly browned on all sides.
Add the pepper to taste.
Serving Directions:
Serve immediately or let cool.
Tips:
RECIPES ARE meant to be adjusted to suit the cook and the eaters.
Tweak each recipe to suit your tastes: You love onions?
Add more.
You don’t like bell peppers?
Don’t use them, or replace them with more of an ingredient you do like.
Most of the recipes make 2, 4, or 8 servings.
You can double the small recipes to serve more people, or cut the bigger ones in half to serve fewer.
But remember, leftovers make quick meals for the next day!
