In article .com>,
"aem" > wrote:


> But you could have had roasted potato wedges: cut russets into six
> wedges, lengthwise, season with salt, pepper, herbs like thyme and
> rosemary, and sprinkle with olive oil. Into a hot oven until done.
> They're quite good. -aem

I love these. I toss the wedges in a bowl with a little olive oil, some
garlic and cracked rosemary. Let the olive oil sit in the bowl with the
spices and garlic while you cut the potatoes. Discard garlic. Put the
wedges (with rosemary) on a baking sheet. We put foil on to ease the
cleanup. We sprinkle with Tony Chacheres (seasoned salt) before cooking.

--
Dan Abel

Petaluma, California, USA