Oven-Roasted Fries

From Word of Wisdom Living, some blog by some Mormon guy. There aren't that many recipes on it, mostly just health tips, but this is where I got the inspiration for my chicken enchiladas the Robber loves so much. I ran across these and they seemed to fit well into my otherwise-Annie meal. I love oven-roasted potato wedges and these didn't disappoint, but I can never seem to get my wedges crispy enough. :( Do I need to slice my potatoes thinner, or cook them at a higher temp, or make sure they are spread out more evenly? Hrmmmm.

Recipe here:

http://www.wordofwisdomliving.com/home/healthy-recipe-2-oven-roasted-fries.html

Ingredients:

2 T. extra virgin olive oil

1 tsp. minced garlic

1/2 tsp. dried basil

1/2 tsp. dried dill weed

1/2 tsp. dried thyme

1/2 tsp. dried oregano

1/2 tsp. dried parsley

4 large Yukon Gold potatoes, or potato of your choice

Kosher salt and freshly ground pepper

Directions:

1. In a large bowl, combine oil and spices (except salt and pepper). Wash the potatoes and cut into wedges, leaving the skins on. (Thinner wedges are crispier and cook faster.) Add wedges to the bowl and coat evenly. Arrange on a foil lined baking sheet, add salt and pepper to taste.

2. Roast for 30-40 minutes at 425 degrees, flipping the potatoes after 20 minutes to brown on both sides.