Roasted Potatoes 07 Feb 12

1 pound large potatoes with skins, cut into wedges 1/4″ thick
1 TBSP olive oil
1 TSP rosemary or oregano

Preheat oven to 400 degrees. Lightly coat a baking sheet with cooking spray. Soak the wedges in ice water for 5 minutes. Drain the potatoes and rinse thoroughly under cold water. Press between paper towels to dry. Transfer potatoes to a large bowl, pour olive oil over the potatoes and toss to coat. Arrange the potatoes in a single layer on the baking sheet. Bake for 15 minutes. Turn the potatoes over and bake another 5 minutes. Sprinkle the herbs over the potatoes. Return the potatoes to the oven and bake until they’re brown and crispy.