Oven Roasted Potatoes

~Simple Oven Roasted Potato Wedges~

Serves 4

4 medium Russet Potatoes

3-4 Tbsp Olive Oil

1 Tbsp Herbs de Provence

Salt and Pepper

¼ cup freshly grated parmesan cheese (optional)

Place oven rack in the middle position and Pre-heat oven to 425*

Scrub potatoes until clean.

To make the wedges:

·      Cut in ½ lengthwise

·      Cut each ½ into ½ for 4 wedges

·      Larger potatoes can be cut into 6 – 8 wedges

Toss potatoes in a bowl with the olive oil and seasonings.

Lay out, in a single layer, on a parchment lined baking sheet that has been sprayed with olive oil.

Roast for 35 – 40 minutes, flipping them halfway through.

They are ready when fork tender and edges are crispy.

~Variation~

These can also be grilled on a medium-high heat barbecue in a foil packet or foil covered foil pan. 

Cut each wedge in half, the smaller pieces are easier to work with in the foil packet. 

It is also fun to add a sliced onion and/or 2 cloves of garlic minced.

Halfway through grilling jostle the potatoes with tongs and add a few tabs of butter.

They are ready when fork tender and edges are crispy, about 20min.

Happy Cooking

Anne Barbo Moon

Disclaimer:

While we have more than eleven years’ experience of navigating the world as the parents of a child with Celiacs, we are not physicians, nutritionists, or other licensed medical professionals. The material and content contained in the Services is for informational purposes only and are not intended to serve as a substitute for consultation, diagnosis or medical treatment by a licensed medical professional. Please consult your doctor for any medical or health-related questions. The information contained in the Services should NOT be used to disregard medical or health-related advice from a physician or licensed medical professional.