Garlic and Herb Potato Wedges
- 4 medium russet potatoes, scrubbed and rinsed
- 3 tablespoons olive oil
- 4 cloves garlic, minced and mashed against the cutting board with the flat of a knife
- 1/2 teaspoon dried rosemary, crushed fine
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon salt
Preheat oven to 425 degrees F.
Cut each potato in half lengthwise. Cut each half, lengthwise, into 4 equally sized wedges. Add the potato wedges to a large mixing bowl with the rest of the ingredients. Toss meticulously to coat the potatoes evenly.
Line a sheet pan with foil. Place the potato wedges, skin side down, on the foil. Be sure to space evenly, so they cook uniformly. Bake for 35 minutes, or until well browned, crusty edged, and tender. Serve immediately, sprinkled with more salt if desired.
Published by Leanne Tyler
Award winning author, Leanne Tyler lives in the South and her writing reflects her heritage. She writes sensual Southern romances whether historical or contemporary. Leanne's debut release Victory's Gate was the 2007 American Rose winner of the Through the Garden Gate contest and was released electronically by The Wild Rose Press in December 2007. Finally in December 2009 the Through the Garden Gate Anthology is available in print and includes the four winning entries.
Stepping into the Contemporary circle, she debuted with her Class of '85 Reunion story It's Always Been You in August 2011. And her first full-length novel Season of Love (Nov. 2011) is a time-travel set in 1850 Charleston, SC.
She invites readers to step into her world and enjoy the passion.
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