Herbed Potato Wedges

I love potatoes and could eat them everyday.  They are universal and there is no limit to the possibilities of how to cook and prepare them.  Plus, they are relatively healthy for you too.  They are loaded with many different nutrients, and when not fried or loaded with butter, or cheese or bacon or sour cream, or whatever else you want to load them with, they are actually very good for you.  But it’s all that other stuff that really makes them taste so good too.  I have to admit, the Aussie in me could easily live on good crispy chips and I would be a very happy camper, but that would not be the healthiest or smartest way to eat my potatoes, and I especially could not do so everyday.  Baking them in olive oil is a good alternative to frying them.    Mixing them with a bunch of garlic and herbs is even better.

These herbed potato wedges are super simple to make and are very tasty too.  They can be partnered with any dish you like, and would be perfect, either dressed up or down.  I served them with a mile high quiche,  Mile High Crab Quiche but they would also pair nicely with a thick, juicy steak too.  I did not make a crab quiche this time though.  I made a ham, spinach and mushroom quiche.  The technique is the same, just a different filling.

 

Herbed Potato Wedges

Potoates, cleaned, peeled and cut into thick wedges

salt and pepper to taste

dry roasted garlic

dried herbs of  your choice – this time, I used marjoram, sage, oregano, basil and parsley

olive oil

 

Preheat oven to 475* F or 240* C.

I purposely did not add amounts to this recipe because you can make it for one person, or 100 people just by varying the herbs and the amounts you use.  This is a very simple and very accommodating recipe.

Once your potatoes are cut into wedges, mix them together with all the herbs and olive oil,  making sure the potato wedges are thoroughly coated.

Line the potato wedges on a baking sheet, spreading them out in a single layer.  Then bake for about 20 minutes, or until they are golden brown and crisp.  Turn them over after about 10 minutes, to make sure the cook evenly.  You can also lower the temperature and increase the cooking time.  Since I cooked both the quiche and the potato wedges at the same time, I had the oven set for the temperature I needed for the quiche and cooked the potatoes for longer.

Once they are golden brown and roasted to perfection, it is time to dish them up and enjoy.  Some people like to dip them in a little mayonnaise, some people like them with ketchup, and some people (me), like them just as they are.