Rosemary & Thyme Potato Wedges:
6-8 organic Russet potatoes
organic extra virgin olive oil
fresh organic rosemary
fresh organic thymeground organic black pepper to taste
Preheat the oven to 350 degrees.
Peel the potatoes and then cut them into wedges. Toss in a large mixing bowl with EVOO until coated. Then stir in the rosemary, thyme, and freshly ground black pepper.
Add them to a glass roasting pan and place in the oven. After 20 minutes, flip them over and add more EVOO if needed and put back in the oven for another 20 minutes, or until they begin to brown.
Serve immediately and enjoy!
Enjoy these as a side to your protein and other veggies in a main meal, or even serve as an appetizer to dip in this Avocado Lime Dip: