Herb Crusted Potatoes - cooking recipe

Ingredients

1 1/2 lbs yukon gold potatoes
1 tablespoon olive oil
1 tablespoon minced fresh rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 - 1/2 teaspoon black pepper

Preparation

Cut potatoes into wedges. Add to mixing bowl.
Toss potatoes with olive oil. Add each seasoning one at a time, tossing between each seasoning to evenly coat.
Arrange on a single layer on baking sheet which is lined with quick release foil or spraying with nonstick cooking spray. I actually put a cooling rack on top of my baking sheet for all around crisping. I find this gives a good result.
Bake at 425 for 40-45 until crisp tender (will depend on what size you cut the potatoes) and browned. Still once if not elevated on rack while cooking. I like them on the very crispy side and while they look overbrowned are very delicious!
Serving size is approximately one cup.