Crispy Oil Free Potato Wedges

Okay can we all admit that potato wedges are best if they are crispy!!! But when they are full of oil that only stresses your liver and gallbladder that’s no good. So I’ve perfected the art of crispy oil free potato wedges. It’s really easy actually!!!

INGREDIENTS:

  • 2 russet potatoes, sliced evenly (make them all the same size because this is crucial)
  • 1 tsp each dried rosemary, garlic powder, thyme and oregano

INSTRUCTIONS:

  • Preheat your oven to 425°. Line a baking sheet with parchment paper.
  • In a medium size bowl, combine the sliced potatoes and all the herbs. Mix well.
  • Arrange on the baking sheet, making sure that there is enough space between each potato wedge.
  • Bake for 40 to 45 minutes, flipping the wedges over halfway through.
  • Do not add salt to the potatoes as that will draw in moisture and cause them to be soggy.
  • Once you’re ready to eat them, though, please feel free to add in the salt!

Makes 1 serving. enJOY!!!