Summer, my favorite season, is right around the corner. Its hard to tell with the cool temps, clouds, and rain Richmond has had recently, but it is close. If you haven't already dusted off your grill, you might want to get on it. We've been grilling burgers, steak, kebabs, and corn so far and plan to keep that pattern going as long as we can!
Cut in thick slices and baked at high heat for a crisp outside, these baked potato wedges with herbs are the perfect side for a spring or summer grilled meal. They're fabulous served with a beer, burger, and your choice of ketchup or roasted garlic aioli on the side.
Thanks for the inspiration, Ina!
Baked Potato Wedges with Herbs
- 2 large baking potatoes, unpeeled
- 4 tablespoons extra virgin olive oil
- 1 ½ teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- 1 teaspoon minced fresh garlic
- 2 teaspoon minced fresh rosemary leaves
- 1 teaspoon oregano flakes
1. Preheat the oven to 400 degrees F.
2. Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. You can cut thinner if you desire.
3. Place the potatoes in a large bowl and season with the olive oil, salt, pepper, garlic, oregano and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer sheet pan, lined with aluminum foil, with skin side down.
4. Bake the potatoes for 30 to 35 minutes or until they are lightly browned, crisp outside, and tender inside. Serve hot.