Chef Tom Fraker

Garlic Potato Wedges

Name: Garlic Potato Wedges
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 28
Cuisine: American
Ingredients: 4 Organic Russet Potatoes (or about 1½ pounds of Baby Dutch Yellow® Potatoes) cut into wedges; 3 cloves peeled garlic, minced; 1/2 cup Italian parsley, minced; 1 tablespoon dried oregano; 1/2 teaspoon each salt and pepper; 2 tablespoons extra virgin olive oil

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Cuisine

American

Servings

28 (1 ounce) wedges

Prep Time

5 minutes

Cook Time

30 minutes

Ingredients

4 Organic Russet Potatoes (or about 1½ pounds of Baby Dutch Yellow® Potatoes) cut into wedges
3 cloves peeled garlic, minced
1/2 cup Italian parsley, minced
1 tablespoon dried oregano
1/2 teaspoon each salt and pepper
2 tablespoons extra virgin olive oil

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Directions

Preheat oven to 425ºF.
In a bowl mix together the garlic, parsley and oregano. Roll the potato wedges in the mixture to coat all sides.
Coat a baking sheet with the olive oil and place the wedges in a single layer. Season with salt and pepper.
Bake in the oven for 30 minutes or until fork tender.

Recipe Note

I like to dip mine in sour cream with a splash of Tabasco.

Garlic Potato Wedges