Herb-Crusted Potato Wedges

Ingredients

• 2 pounds baking potatoes 
• 2 teaspoons rosemary fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 1 tablespoon olive oil 
• 1 tablespoon oregano fresh chopped
• 3 tablespoons parmesan cheese grated
• 0.3 teaspoon pepper freshly ground

Equipment

• frying pan
• oven
• ziploc bags

Directions

1. Scrub potatoes.
2. Cut each potato into 8 wedges; brush with olive oil.
3. Combine Parmesan cheese and next 4 ingredients in a large zip-top plastic bag.
4. Add potato wedges; seal bag, and shake to coat well.
5. Place potato wedges, skin side down, in a single layer on a 15- x 10- x 1-inch jellyroll pan coated with cooking spray.
6. Bake at 375 for 50 minutes or until tender and lightly browned, turning once.