Tuesday, April 21, 2009
3 russet potatoes, cut into thin wedges
3 tablespoons extra-virgin olive oil
1 teaspoon oregano, chopped
1 teaspoon thyme, chopped
1 teaspoon parsley, chopped
salt and pepper
1/2 cup grated Parmesan cheese
Preheat oven to 500 degrees F.
Place potato wedges on a cookie sheet.
Drizzle with just enough olive oil to coat.
Season with herbs, salt and pepper.
Roast potatoes and turn after 15 to 20 minutes.
Sprinkle cheese liberally on potatoes and roast another 10 minutes.