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Baked Oven Fries (Free of Top 8 Allergens)

I love mashed potatoes. My husband loves mashed potatoes. So you would naturally assume the little man would love mashed potatoes. The truth is, he does not.

On the bright side, the little man loved this recipe for roasted potato wedges! It is crispy on the outside and soft and fluffy on the inside; similar to a french fry. It was so good that we made this twice in two days!

8 medium Russet potato
1-1/2 tsp dried thyme (or 1 tbsp fresh thyme)
1-1/2 tsp dried oregano (or 1 tbsp fresh oregano)
1-1/2 tsp dried rosemary (or 1 tbsp fresh rosemary)
1/3 cup olive oil
Salt and pepper to taste

1. Preheat the oven to 400 degrees F.

2. Scrub the potatoes or peel the potatoes; I left the peel on since my potatoes were fresh. Cut in half and then cut each half into thirds so you have around 6 to 8 wedges per potato. Place the potato wedges into a lidded container.

3. In a small bowl, mix together the thyme, oregano, rosemary and olive oil. Add the olive oil mixture, salt and pepper to the lidded container.

4. Close the lid and shake vigorously, tossing until all the potato pieces are coated with oil.

5. Place potato wedges on a rimmed baking sheet lined with aluminium foil. Make sure there is enough room so the potato wedges are not too crowded.

6. Bake for 30 to 35 minutes or until potatoes are golden and crispy.

Source: Adapted from Farm Flavor

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