One last easy and simple side dish (for now) that is perfect all year round. It’s spring time now and the fresh herbs are popping up everywhere. I love having fresh herbs on my windowsill; it makes it really easy to try them out in different dishes. If you grow fresh herbs and have a ton of them and don’t know what to do with them, toss them with some potatoes and roast them or grill them. If you don’t have fresh herbs on hand you can use some dried ones as well.
These potato wedges are not only easy to throw together, they are really versatile. You can switch out and use any herbs you want; like rosemary, thyme, and sage in the fall. You can make them on the grill, in a skillet or in the oven. I prefer to make them in the oven because you can obtain a more even color and crispness.
- 4-5 russet potatoes, scrubbed clean
- 1 1/2 tsp each of fresh herbs tarragon, chives, parsley, chopped
- salt and pepper to taste
- 2-3 Tbs. of olive oil
- 1 tsp. garlic powder
- Preheat oven to 375 degrees
- Cut cleaned potatoes into wedges; half them then cut each half into quarter wedges
- Drizzle with oil and toss with herbs
- Sprinkle with garlic powder, salt, and pepper
- Lay one even layer on a baking sheet
- Bake in a preheated oven for 15 mins and flip, bake for another 10 minutes until golden brown on all sides
We dipped them in some spicy mayo (2 parts mayo to 1 part sriracha), an herb aioli would be nice as well.