Roasted Potato Wedges

INGREDIENTS

5 large potatoes, peeled and cut into wedges
1/4 cup olive oil
1/4 cup chopped fresh parsley or rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 teaspoon salt
1 teaspoon black pepper


Preheat oven to 450 degrees F (230 degrees C).

In a large bowl, toss potato wedges with oil. Arrange in a single layer in a roasting pan. Use parchment paper for non stick.

Bake in preheated oven for 50 minutes. Sprinkle with parsley, thyme, oregano, salt and pepper. Bake for 10 minutes, or until golden brown.