Serves 4
1 pound small baking potatoes
2 tsp extra-virgin olive oil
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/4 tsp salt
1) Preheat oven to 425°F.
2) Coat a heavy baking sheet with cooking spray.
3) Cut potatoes in half crosswise. Place the halves cut side down and cut each into 4 wedges. Place potatoes in a mound on the prepared baking sheet.
4) In a cup, mix oil, thyme, rosemary, salt, and pepper.
5) Pour over potato wedges and toss to mix.
6) Spread potatoes on the sheet. Bake, stirring 2-3 times, until tender and lightly browned, about 35 minutes. Serve hot.
