4 large russet potatoes
¼ c. extra-virgin olive oil
Sea salt and freshly ground black pepper
1 Tbsp. dried thyme
2 Tbsp. dried parsley
Preheat the oven to 425°F. Preheat a foil-lined baking sheet in the hot oven for at least 5 minutes.
While the baking sheet is heating, cut the potatoes in half lengthwise and then quarter them lengthwise to make 32 big, fat wedges. Toss the potatoes with the olive oil, salt, and thyme in a large bowl. Then dump the potatoes out onto a baking sheet, spreading to a single layer. Roast for 30 to 40 minutes until the potatoes are cooked through, brown, and crispy, being sure to turn the wedges halfway through cooking. Makes 4 servings