Herb-Seasoned Roasted Potato Wedges
Laura Catala, chef/manager for Flik Independent Dining Services at Horace Mann Lower School in Riverdale, N.Y., says the right blend of seasoning can transform a seemingly average dish into one full of flavor. Herbs and spices are also a great way to add flavor without unwanted fat and calories. In this simple recipe, the potatoes are roasted for crunch without frying in oil and the dry herb mix adds delicious flavor.
8 Idaho potatoes
2 tbsp. dried dill
2 tbsp. dried thyme
2 tbsp. dried oregano
2 tbsp. dried tarragon
2 tbsp. garlic powder
1⁄2 cup olive oil
Salt and pepper to taste
1. Preheat oven to 350°F.
2. Wash potatoes. Cut in half lengthwise, then cut into wedges.
3. Steam potato wedges until just soft. (Do not over steam or they will break while seasoning.)
4. Place potatoes in mixing bowl with dried herbs and oil. Add salt and pepper to taste. Toss all ingredients together.
5. Place seasoned potato wedges on sheet tray. Bake at 350°F until golden brown, about 15 minutes.