INGREDIENTS
4 large Yukon gold potatoes, peeled and cut into wedges
4 tablespoons olive oil
3 teaspoons fresh dill, finely chopped
2 teaspoons green onion, finely chopped
2 teaspoons fresh chives, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon salt
Freshly ground pepper, to taste
PREPARATION
Preheat oven to 425°F and line a baking sheet with parchment paper or a silicone mat.
In a large bowl, toss potatoes with olive oil, garlic powder, salt, and pepper, making sure potatoes are well coated.
Spread potatoes onto baking sheet and bake in oven for 15 minutes before turning potatoes over with a spatula. Continue baking until crispy and golden brown, about 20 minutes.
Mix fresh herbs together in a small bowl, then pour over potatoes and toss until coated. Sprinkle with a little more coarse salt, if desired. Enjoy!