Serves 2
2 medium red potatoes
2 tsps to 1 tablespoon olive oil
1/4 tsp Provence herbs mix
1/8 tsp or less black pepper
Dash salt
Instructions
Preheat oven to 375 F. Line a large baking sheet with foil or parchment paper.
Clean and slice potatoes in uniform wedges.
In a large mixing bowl add olive oil, Provence herbs mix, salt and pepper. Stir ingredients with a fork. Add potato wedges to bowl and mix until potatoes are coated with oil, add more oil if needed. Place potatoes on lined baking sheet, spreading potatoes evenly, ideally potato wedges do not touch. Bake in preheated oven for approximately 30 minutes, turning after 20 minutes. Bake until potatoes are soft on the inside and brown on the outside. Remove from oven and serve immediately.
Variation
Use foil and cook on barbeque.
Agnes
Ingredients |
| Baked Red Potato Wedges |
2 medium red potatoes
2 tsps to 1 tablespoon olive oil
1/4 tsp Provence herbs mix
1/8 tsp or less black pepper
Dash salt
Instructions
Preheat oven to 375 F. Line a large baking sheet with foil or parchment paper.
Clean and slice potatoes in uniform wedges.
In a large mixing bowl add olive oil, Provence herbs mix, salt and pepper. Stir ingredients with a fork. Add potato wedges to bowl and mix until potatoes are coated with oil, add more oil if needed. Place potatoes on lined baking sheet, spreading potatoes evenly, ideally potato wedges do not touch. Bake in preheated oven for approximately 30 minutes, turning after 20 minutes. Bake until potatoes are soft on the inside and brown on the outside. Remove from oven and serve immediately.
Variation
Use foil and cook on barbeque.
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| Ingredients for Red Potato Wedges |
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