| Yield | |
|---|---|
| Source | http://cookingthisandthat.blogspot.com/2008/08/rosemary-and-thyme-roaste... |
| Prep time | 1 hour |
| Yield | |
|---|---|
| Source | http://cookingthisandthat.blogspot.com/2008/08/rosemary-and-thyme-roaste... |
| Prep time | 1 hour |
| 8 | Red Potatoes | |
| 2 | Tablespoon | Olive Oil |
| 2 | Teaspoon | Dried Rosemary (1 tablespoon fresh) |
| 2 | Teaspoon | Dried Thyme (1 tablespoon fresh) |
| 4 | Clove | Garlic (minced) |
| Dash | Salt | |
| Dash | Ground Black Pepper |
1.Preheat oven to 450 degrees.
2.Cut potatoes into bite-size wedges. They should all be roughly the same size so they cook evenly.
3.Toss in a bowl with remaining ingredients. Spread onto a baking sheet either coated with cooking spray or aluminum foil.
4.Cook for 30-35 minutes until brown and crispy. Turn halfway through cooking time.