Categories: Sides

Ingredients

• 1/4 cup olive oil
• 1 tbsp. dried oregano
• 1 tbsp. dried thyme
• 1 tbsp. garlic powder
• 1 tbsp. paprika
• 2 tsp kosher salt
• 1 1/2 tsp black pepper
• 1/2 tsp cayenne
• 3 lb. red-skinned potatoes, cut into wedges

Directions

1. Preheat oven to 450 with racks in top and bottom thirds. Place two baking sheets in oven.

2. Whisk together oil, oregano, thyme, garlic powder, paprika, salt, black pepper and cayenne; toss with potatoes. Arrange potatoes on prepared baking sheets in single layers.

3. Roast potatoes on top and bottom racks until fork-tender, 35 minutes, flipping halfway through; season with salt. Serve potatoes with Creole Dipping Sauce.

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