Name: Herb Roasted Potato Wedges
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 servings
Ingredients: 3 pounds red potatoes, cut into wedges; 1/4 cup extra-virgin olive oil; 2 tablespoons House Seasoning, recipe follows; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh chives; 1 tablespoon chopped fresh dill; 1 to 2 teaspoons kosher salt; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon sweet paprika; 1 tablespoon kosher salt; 1 tablespoon freshly ground black pepper

Directions

Special equipment:

baking sheet

Preheat the oven to 400 degrees F.
On a sheet tray, place the potato wedges in a single layer and drizzle with the olive oil; sprinkle with the House Seasoning. Arrange the potatoes so one side of the flesh is making contact with the sheet tray, then place in the oven. Roast for 30 minutes, then flip the potatoes so that the other side of the potato flesh is making contact with the sheet tray. Raise the heat of the oven to 450 degrees F and bake until all of the potato wedges are nicely golden brown and crispy, an additional 15 minutes.
Meanwhile, in a large bowl, add the parsley, chives and dill and toss together.
Remove the potatoes from the oven, then sprinkle with the salt. Gently add them to the bowl of chopped herbs and toss so that all of the herbs have coated the outside of the potatoes. The residual olive oil from the potatoes will allow the herbs to stick.

House Seasoning:

Yield: 5 tablespoons

Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Keep in an airtight container for up to 6 months.

Herb Roasted Potato Wedges

Ingredients

House Seasoning:

Directions

Special equipment:

House Seasoning:

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