Potato wedges

I have mentioned before, my love for potatoes, so I'm always using them one way or another.

Sometimes, my bag of potatoes gets forgotten and neglected, in the dark corner of my kitchen. But it'll pop back into my mind, and I'll make it the main component of my next meal.

Such a thing happened last week, due to a lively discussion with a coworker about our shared love for French fries.

I realized I hadn't had potatoes in a while, and was also craving some fries. Rather than go the unhealthy route, I opted to make wedges at home to ease my potato-hunger pangs.

I was out of olive oil, so that was a saddening realization when I got home. I used my sunflower oil, and they turned out great, but deep in my heart, I knew that I was living an olive oil lie.

I greased up my baking sheet and loaded it with herb covered potato wedges!

Potato wedges

5 white potatoes
1 tbsp garlic powder
1 tbsp oregano
1 tsp rosemary
1 tsp thyme
1 tsp parsley
1 tsp red pepper flakes
salt and pepper
1 tbsp olive oil 

1. Cut potatoes into 3/4 inch wide wedges. Toss in a large bowl, sprinkle all herbs, drizzle olive oil over it, and toss to coat.
2. Spread out on a baking sheet and bake at 350F for 45 minutes. Turn over as needed, every 20 minutes or so.