474. Roast Potato Wedges

I could easily make a meal out of these potatoes.

They are not roasted because it's healthier (although it is); they are roasted because of the incredible crispy caramelization on the outside and fluffy luscious inside that is specific to the roasting process.
Paired with some sauce, these potatoes are good.
Paired with some roasted chicken and gravy? Exceedingly good.
Almost any spice combination would work. Plain salt and pepper. Sumac. All sorts of dried herbs. Chili...

Ingredients:

1.5 kg round potatoes
1 tsp dry thyme
1 tsp salt
3/4 tsp dry garlic powder
1/2 tsp pepper
3-4 Tbsp olive oil

Method:

Preheat oven to 400F.
Scrub potato if needed, then dry.
Cut potato into quarters or wedges; place into a large bowl.
Sprinkle the salt, pepper, powdered garlic, dry thyme, and drizzle the olive oil over the potato.
Toss the potatoes to coat.
Pour the potato in a parchment-lined baking sheet in a single layer.
Bake for 1 hour and 10 minutes, tossing half-way through.
Serve as soon as you take out of the oven or they lose their crisp.

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