Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Difficulty Rating: Easy
Nutritional Highlights: Resisting the urge to peel the potatoes means more potassium and vitamin C in every bite. Potassium helps maintain healthy blood pressure.
Ingredients
- 3 large Russet potatoes
- ½ teaspoon dried thyme (or 1 ½ teaspoons fresh thyme)
- ½ teaspoon dried oregano (or 1 ½ teaspoons fresh oregano)
- ½ teaspoon dried rosemary (or 1 ½ teaspoons fresh rosemary)
- Salt and pepper, to taste
- 4 ounces canola oil
Instructions
1. Preheat oven to 350 degrees.
2. Cut potatoes into large wedges.
3. Toss potatoes in all other ingredients.
4. Place herb-coated potato wedges on a baking sheet, and bake for about 30 minutes, turning every 10 minutes. Potatoes are done when tender with a golden crust.
Each week a different recipe will be featured to help get your taste buds in the weekend spirit. For more information on the recipes shown on the Tennessee Farm Bureau website or to see more recipes, please visit FarmFlavor.com.
