Herb Roasted Red Potato Wedges
I love the easy elegance and versatility of this simple side dish. I've served them with everything from Sloppy Joes to scrambled eggs. Simple and delicious!
4-5 medium red potatoes
1 tbsp olive oil
Preheat oven to 425°. Rinse and cut potatoes in half length wise and then cut into wedges about the width of your thumb. In a casserole dish toss potatoes with olive oil and seasonings. After tossing, I usually place them skin side down (like a see-saw) in a single layer so that I don't have to turn them. Bake uncovered for 30-35 minutes or until potatoes are tender.