Reviewed: Feb. 10, 2008

I also put all the spices and oil in a ziplock bag - then tossed the potatoes til they were well coated. I added 1 tsp Thyme, increased the oregano to 1 tsp, a bit of paprika and 1/4 c grated romano or parmesan. Baking time was 45 mins, depending on the thickness of the wedge.

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bigmoosemorris

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Reviewed: Jan. 28, 2008

Very good recipe! I used Russet potatoes instead of red potatoes, cooked them for the same amount of time, but for half the time I kicked up the temperature to 450 degrees and flipped them halfway through. I also used onion powder instead of chopped onion and added pepper. I cut back a little on the oil, and I think I'd probably do the same thing next time, but oil the pan I cooked them on, as they did stick a little bit. Still, they were very good. I'd definitely make them again.

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Rainie13

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Reviewed: Jan. 2, 2008

did not look like the picture.. none the less lovely!!!! does need extra seasoning though...

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grahamers

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Reviewed: Dec. 21, 2007

Mine also did not look like the picture; however, they were very good. I added a little fresh thyme and other Italian herbs and a sprinkle of Parmasan to the mix and I put it all in a zip bag instead of a bowl for ease of clean up and also to let the potatoes "marinate" in the oil and herbs. One mistake I made was to slice the potatoes too thin so that some of them ended up as potato chips and were too crunchy to eat. Also, before hand I rinsed the sliced potatoes to get rid of some of the starch since I used regular white potatoes. I will most likely make this again.

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LAFORD501

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Reviewed: Oct. 27, 2007

I made these for a potluck and they came out really quite good. They didn't look anything like the picture though. I also added about half a tablespoon of season salt and turned them over half way through cooking.

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