Seasoned Potato Wedges
These are baked and not fried and EASY
Baked Seasoned Potato Wedges
1 1/2 pounds baby yukon gold potatoes, washed
1 tablespoon herbs de provence can be found in most spice aisles of a grocery store (or use a combo of dried rosemary, thyme, marjoram)
1/4 teaspoon oregano
1/2 teaspoon smoked paprika - only had regular, not smoked
1/4 teaspoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon fresh cracked pepper
added a 1/2 tsp of Lawry's seasoned salt
Preheat oven to 400°. Line baking sheet with foil for easy clean-up. Lightly coat with cooking spray.
Cut each potato into quarters.
In a large bowl, whisk together oil and all herbs and spices. Add potatoes and toss to coat, making sure each potato is covered. Place in a single layer on a lightly greased baking sheet. Bake uncovered for about 25 minutes or until tender crisp, turning once half way through.