I love these potatoes because they’re so versatile in how you can use them. They make an excellent side dish, a flavorful salad topping, and a filling snack. Whenever I’m going to a dinner party or potluck type of event, I get several requests to bring this dish, and so far I’ve never brought home leftovers – these potatoes rarely even last past the first course, they’re so popular!
A lot of herb and potato recipes contain parmesan cheese or inflammatory oils, so it’s great that this recipe is better for you and still doesn’t taste like it’s missing anything. Plus, they’re so easy to make and require very little prep!
- 12-15 small Yukon gold potatoes
- 2 tablespoons of minced garlic
- 1/4 cup of olive oil
- 2 tablespoons of fresh rosemary, chopped
- 2 tablespoons of fresh parsley, chopped
- 2 tablespoons of fresh thyme, chopped
- Salt and pepper to taste
- Preheat the oven to 400F.
- Place the herbs, garlic, and olive oil in a blender and blend until the herbs are finely chopped and mixed well into the oil.
- Cut the potatoes into quarters and place them in a large mixing bowl. Add in about 3 tablespoons of the olive oil marinade and toss well. Make sure that the chopped herbs are distributed evenly across all the potato wedges.
- Add some salt and pepper to taste and toss again.
- Spread the potato wedges out on a baking sheet and bake for about 15 minutes, then flip them over and bake for another 10 or so until both sides are crispy and they’re soft all the way through.