Preparation / Directions:
1. Preheat oven to 425F. Cut the potatoes into 6-8 wedges each.
2. In a large bowl, combine the basil, oregano,oil,salt and pepper. Add
the potatoes and toss to combine.
3. Place the potatoes on a nonstick baking sheet and sprinkle with parmesan cheese.
4. Bake for 20-25 minutes of until tender and golden brown.
VARIATION: Instead of red potatoes, use small Yukon Gold or Finnish Yellow potatoes, both of which have yellow flesh. Substitute 2 t. chopped dried rosemary for the basil and oregano.
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