Crispy Potato Wedges

Submitted by Angela Hirst
***Free of Dairy, Egg & Nut Products

Crispy Potato Wedges

¼ c. olive oil (or less)
½ t. of each of the following: salt, dried basil, thyme, oregano leaves
¼ t. of each of the following: black pepper, paprika
4-6 medium potatoes.

Combine oil & spices in a bowl. Scrub unpeeled potatoes. Cut each potatoe in half lengthwise, then in thirds. Pour in bowl. Cover with a lid & shake until all are covered with spices. Pour onto a greased baking sheet. Baked at 450 for 15 minutes. Stir, then return to over for 15 more minutes. Serves 4.