Oven-Roasted Potato Wedges

You can either peel the potatoes or leave them unpeeled, just wash them thoroughly. Cut them lengthwise into large wedges. Pat them dry with a kitchen towel.

Arrange them on a baking sheet lined with parchment paper. Lightly season the potatoes with salt, but not too much, as more salt will be added later. Roast the potatoes in a hot oven until tender and done.

In a separate bowl, combine the salt, minced garlic (pressed through a garlic crusher), chopped herbs, and vegetable oil. You can also add a pinch of ground pepper.

Transfer the hot, finished potatoes to the bowl with the prepared dressing, and toss well so the potatoes are evenly coated.