Thyme-Rosemary Potato Wedges

Thyme-Rosemary Potato Wedges are a flavorful and aromatic side dish made by tossing fresh or seasoned potatoes with avocado oil and fragrant herbs. The potatoes are cut into wedge shapes, then coated with avocado oil, salt, pepper, and the herbs before being roasted until crispy on the outside and tender on the inside. The aroma is lemony and woodsy.

How to Cut Potatoes into Wedges

• Rinse the potatoes thoroughly and pat them dry with a towel.
• Cut each potato in half lengthwise
• Cut each half lengthwise again, creating four wedges.
• For smaller wedges, cut each quarter in half again lengthwise.
• If you prefer thicker or thinner wedges, you can cut the potato into larger or smaller sections. This may affect baking times.

Thyme-Rosemary Potato Wedges

Print Recipe

Pin Recipe

Thyme-Rosemary Potato Wedges are a flavorful and aromatic side dish made by tossing fresh or seasoned potatoes with avocado oil and fragrant herbs.

• Author: Linda Jolly
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: Varies
• Category: Side Dishes
• Method: Oven
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

Russet potatoes 1/3 cup avocado oil 1 teaspoon dried thyme 1 tablespoon dried rosemary 4 tablespoons kosher salt Freshly ground black pepper 3 tablespoons butter, melted 2 cloves garlic, minced

Cook Mode Prevent your screen from going dark

Instructions

1. Cut clean potatoes into wedges.
2. To a large bowl, add the avocado oil, rosemary, thyme, garlic, melted butter, salt and pepper and parsley. Stir.
3. Add potato wedges to the bowl and stir, covering the wedges well.
4. Lay the wedges on the prepared baking shee.
5. Add the leftover oil and seasonings and to the top of the wedges.
6. Bake the wedges for 25 minutes, flipping them after 15 minutes of baking.
7. Drizzle oil from the baking sheet over the top of the potatoes.

Notes

Photo Credit: Photo by Sheila Pedraza Burk from Burst