{Herb Roasted Potato Wedges}


4-5 large baking potatoes

1-2 sticks melted butter (or you could use olive oil to coat the bottom of your pan)

Your favorite herbs (I use S/P, Garlic Powder, Onion Powder, Italian Seasoning, and Rosemary)

-Preheat oven to 400*

-Clean your potatoes well, scrubbing the dirt off.

-Cut them in half length-wise.

-Cut each half into fourths, on an angle in order to get the wedge shape.

-Pour your melted butter into your cookie tray or roasting pan.

        -Note: My brother taught me to make these, and he prefers to use olive oil instead of                 butter.  I’m sure this is much healthier for you, I just prefer the butter flavor, and a                 large badonkadonk.  It’s just who I am.  Decide what you can live with, and pour                 accordingly!

-Place potatoes on pan, and sprinkle with the herbs

-Flip wedges over, and sprinkle the other side with herbs

-Roast for 30 minutes.

-Remove from oven and flip wedges over.

-Roast another 20 minutes, or until potatoes are fork tender on the inside, and slightly crispy on the outside.

        -Note: The potatoes will continue to crisp up after you take them out of the oven, and          the butter drains, so don’t let them go too far!