Nutrition per serving may change if servings are adjusted.
3 large red and/or yellow potatoes (about 12 ounces total)
2 teaspoons olive oil
¼ teaspoon dried rosemary, crushed
¼ teaspoon dried thyme, crushed
¼ teaspoon salt
⅛ to ¼ teaspoon black pepper
Preheat oven to 450°F. Cut each potato into eight wedges. In a large bowl, stir together the olive oil, rosemary, thyme, salt and pepper. Add the potato wedges; toss to coat. Spread wedges in a single layer in a shallow roasting pan. Bake for 30 to 35 minutes or until crisp, turning once. Divide evenly among four serving plates.