Potato wedges baked and simply seasoned with Herbes de Provence make one of the best sides or even an appetizer.
Besides being totally in-like with them in the mashed form, I adore potatoes. Would you like to know one of the reasons? They are impressively inexpensive and extremely versatile. Make them crispy, make them creamy or cover them with cheese. Definitely yum.
When I see potatoes on sale at my favorite store to buy produce, I instinctively reach for a bag. I ignore the looks from my other half and the kids that want to object but just…can’t. They know I’ve had an attraction for value combined with a good deal for as long as I can remember and they’re very supportive. The kids know my other half will come to the rescue and save them from having the same 2-3 potato recipes over and over and over. 😉
They’ve become sort of a comfort food over the years. My favorite comfort food using potatoes is this scalloped potato recipe from my childhood. My mom made this for dinner often and we loved it. Now I make it for my family. 🙂
Sitting here writing this to you, I’m thinking of chili cheese fries and how these wedges would be ideal platforms to support a thick, meaty chili.
I don’t see a reason to get all fancy with these, unless the occasion calls for it.
For a side dish or snack after school, we default to Herbes de Provence as our daily seasoning blend. Tip: If you see Herbes de Provence with lavender, walk away. Unless you really like lavender or you’ve tried it before, just walk away. That’s my opinion. The recipe for these wedges can be found below.
So are you ready to make a snack? 🙂
- 5-6 medium sized Yukon gold potatoes, sliced into wedges
- olive oil
- Herbes de Provence (without lavender, unless you really really like the flavor of lavender)
- Preheat your oven to 425 degrees F.
- Line a baking sheet with parchment paper or a silicone mat.
- Place the potato wedges in a single layer on top of the parchment paper.
- Drizzle with olive oil and sprinkle on herbs. Start with 1 tablespoon of herbs, adding more if you want.
- Using a spatula, toss the potatoes while still on the baking sheet, coating with the oil and the herbs.
- Bake for 25-30 minutes or until the fries begin to look golden brown on the edges. If you prefer them a little more browned, bake them for another 2-3 minutes.
I always toss the wedges on the baking sheet, making this even faster to prepare and sparing myself from washing a mixing bowl, but you can toss them in a bowl if you want.
In the U.S., I mostly find Herbes de Provence with lavender. To us, the lavender flavor is not desirable in most of what we cook or bake so I prefer lavendar-less herbs. My first time purchasing this blend of herbs was a bit off-putting because of it. Just a friendly warning...