Over Roasted Steak Fries
3 large Yukon Gold Potatoes, halved lengthwise and cut into ½ inch thick wedges (Approximately 1.2 -2 pounds)
1 tsp granulated garlic
3 tbsp extra-virgin olive oil
salt and freshly ground pepper
2 tsp chopped thyme
¼ cup fresh parsley leaves
Preheat oven to 425. In a medium bowl toss the sliced potatoes, granulated garlic, oil, thyme and sale and pepper until the potatoes are evenly coated. Spread the potatoes in an even layer cut side down on a large rimmed baking sheet.
Bake for about 30 minutes or until the potatoes are browned on the bottom and very crisp. Transfer the potatoes to a serving platter and sprinkle with the parsley leaves and serve.
(There are never any left over when I make these.) Enjoy!