3-4 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon rosemary
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon black pepper
If you're using fresh herbs, triple the quantity of the herbs.
Preheat the oven to 400 F.
Scrub the potatoes clean. Cut each potato in half lengthwise. Cut each half into 3-4 wedges, (cut wedges into thirds) according to your size preference. Place the potatoes in a bowl, add the olive oil and all remaining ingredients and toss multiple times to evenly coat the potatoes.
Spread the potatoes onto a large baking sheet. Bake for 30-35 minutes, or until lightly browned and crispy, turning them over on their other side with a spatula after 20 minutes. Serve immediately.
The Daring Gourmet
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