Ingredients
6 large russet potatoes, cut into 8 wedges each1/4 cup olive oil4 teaspoons minced fresh rosemary4 teaspoons minced fresh thyme1-1/2 teaspoons sea salt3/4 teaspoon pepper1-1/2 cups sour cream1/3 cup grated Parmesan cheese2 garlic cloves, minced
Preparation
Preheat oven to 425° Combine first six ingredients; toss to coat. Transfer potato wedges to baking sheets or a cooking stone. Bake 40-45 minutes or until browned on bottom, turning once. Meanwhile, to make sauce, mix sour cream, Parmesan cheese and garlic in a small bowl; refrigerate until serving.
