Ingredients
The following ingredients have 5 Servings
- 3 pounds russet potatoes (cut into eighths)
- 3 tablespoons garlic infused olive oil
- flaked smoked sea salt ( or regular)
- 1 tablespoon snipped chives
- 1 tablespoon chopped fresh basil leaves
- 1 tablespoon chopped fresh cilantro leaves
- 1 tablespoon chopped fresh parsley leaves
- 2 to 3 tablespoons freshly grated Parmesan cheese
Instruction
- Preheat your oven to 450 degrees.
- Divide the potato wedges among two rimmed baking sheets. Drizzle the potatoes on each pan with 2 to 3 tablespoons of the oil and then arrange them in an even layer.
- Slide the pans into your preheated oven and bake for 10 minutes. Rotate and swap each pan and bake for 10 more minutes or until crispy. Depending on the size of your potato wedges, they may require an additional 10 minutes.
- Immediately season with salt, herbs and Parmesan. Once the potatoes have cooled a smidgen and release themselves from the pan, toss together and serve.
