1 lb. blue potatoes
1 Tbls. fresh green herbs, minced (I used rosemary, thyme, and oregano)
1 clove garlic, minced
1/4 cup olive oil
kosher salt
freshly cracked black pepper

  1. Preheat your oven to 350 degrees. Line a sheet pan with parchment paper and set aside.
  2. Grab your potatoes. Scrub ’em clean under cold water. You can peel them if you like. Blue potatoes have relatively thin skins, so I don’t bother.
  3. Nip out any big eyes with a sharp paring knife and discard.
  4. Blue potatoes tend to be on the smaller side, so I just whack each potato into quarters.
  5. Put your potato wedges in a large bowl. Toss in the chopped herbs.
  6. Give them a good drink of olive oil. A quarter of a cup is usually good for about a pound of wedges.
  7. Add the garlic and some kosher salt and freshly cracked black pepper.
  8. Toss to coat well.
  9. Spread them out on your prepared pan.
  10. Pop them into your preheated 350-degree oven. Roast for about an hour, stirring them once about halfway through.
  11. They’re done when they’re crisp and brown on the edges.
  12. Serve hot or at room temp. To reheat, pop them in a 250-degree oven for about 15 minutes, or until warm throughout. Enjoy!