Roasted Potato Wedges

This is a favorite side dish at our house. They are like a large french fry but on the healthier side. I like to dip them in ketchup and ranch, but they are great on their own!

You can add garlic, rosemary, oregano, basically any herbs or seasonings you like. Or toss them with fresh grated parmesan when their done. I have folded in roasted garlic near the end but it is a little tricky to do without breaking the fries.

Roasted Potato Wedges:
2 pounds russet potatoes, about 6 medium
3 1/2 to 4 tablespoons olive oil
3/4 to 1 teaspoon kosher salt or Lawrys/Johnys seasoning(if using table salt decrease amount)
1/4 teaspoon pepper
1 to 2 tablespoons chopped parsley leaves, optional

Preheat the oven to 425 degrees.
Scrub the potatoes, cut them in half lengthwise, then cut each half in half again or thirds lengthwise. Place the potatoes on a sheet pan and toss with the olive oil, salt and pepper. Spread the potatoes in a single layer with 1 cut side down.
Bake for 40 to 45 minutes, turning to other cut side after 25 minutes, until the potatoes are cooked through, brown and crispy. Sprinkle with fresh parsley and serve.

(If you would like to cut time by about 5 minutes: Preheat the oven with the baking sheet in the oven. Toss the potatoes in a bowl with the olive oil and seasonings and quickly spread on hot pan, than bake.)

Hope you enjoy!
Donna