In a large bowl, stir together the olive oil, rosemary, thyme, salt and pepper.
Add the potato wedges; toss to coat.
Spread wedges in a single layer in a shallow roasting pan.
Bake for 30 to 35 minutes or until crisp, turning once.
Divide evenly among four serving plates.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
