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Blooming Herb Roasted Red Potato Wedges
Ready Time: 60min
Prep Time: 15min
Cook Time: 45min
Recipe by: Christy Cusato
Spring blooming roasted potato wedge recipe made with red potatoes and mixed herbs. Perfect for a side dish or an appetizer!
8 large red potatoes
4 tablespoons (¼ cup/ 56.7 ml) Olive Oil
1½ teaspoons (7 grams) seasoned salt
1 teaspoon (6 grams) dried basil
1 teaspoon (6 grams) dried oregano
1 teaspoon (6 grams) dried thyme
1 teaspoon (6 grams) dried parsley
½ teaspoon (3 grams) dried rosemary
¼ teaspoon (1 gram) ground pepper
Prep Time: 15min | Cook Time: 45min
Preheat oven to 400 °F.
Wash and dry potatoes. Remove any eyes.
Slice each potato in half, and then each half in thirds so that you get 6 wedges per potato. Place wedges in a large mixing bowl.
Pour olive oil over the potatoes. Toss until wedges are evenly coated. Sprinkle herbs, salt, and pepper over the potato wedges. Toss until evenly coated.
Place the potato wedges on a baking sheet, laying them flat on one cut side.
Bake the wedges at 400 °F. Flip them over after 25 minutes to the other cut side and then continue baking them for an additional 20 minutes.
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