Ingredients

The following ingredients have 4 Servings
  • 2 pounds Russet potatoes
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice (from 1 medium lemon)
  • 1 1/2 tablespoons minced garlic (about 4 cloves)
  • 2 tablespoons fresh rosemary, chopped
  • 2 teaspoons dried thyme
  • 1/2 teaspoon salt

Instruction

  • Preheat the oven to 450°F.
  • Pour the olive oil onto a rimmed baking sheet. Add the remaining ingredients, except for the potatoes, and mix well with the olive oil.
  • Scrub the potatoes and slice the potatoes into wedges.
  • Place the potatoes on the baking sheet and use your hands to coat the potatoes in the olive oil mixture.
  • Baking times varies depending on the size of the wedges. I bake mine for 20 minutes and then flip the potatoes over, and then bake for another 10 - 15 minutes.
  • The baking time will vary depending on how big your wedges are. I usually bake mine for 20 minutes, take them out of the oven to flip them, and bake for another 10 – 15 minutes. If you want them crispier, just bake them for a few minutes longer.