4 medium russet potatoes, scrubbed and rinsed
3 Tbsp. olive oil
4 cloves garlic, minced
1/2 tsp. dried chives
1/2 tsp. dried oregano
1/2 tsp. dried parsley flakes
1/2 tsp. paprika
1/2 tsp. freshly ground black pepper
1 1/2 tsp. salt (I used Lawry's seasoning salt)
Preheat oven to 425 degrees F. Combine the olive oil and all the seasonings in a large mixing bowl. Mix well. Cut each potato in half lengthwise. Cut each half, lengthwise, into 4 equally sized wedges. Add the potatoes to the mixing bowl and toss really really well so that everything gets well coated. Line a baking sheet with tin foil. Arrange the potato wedges skin side down on the sheet. Bake for 35-40 minutes or until golden brown with crisp exterior and soft interior. Serve hot and enjoy!
Here's a pic of the awesome pulled pork Nate made.