6-8 medium red potatoes (or use a mix of red, blue and golden potatoes)
2 tbsp extra virgin olive oil
1/2 tsp sea salt
1/4 tsp garlic powder
1/8 tsp dried thyme
1/8 tsp dried rosemary
1/8 tsp dried parsley
1/8 tsp fresh-ground pepper
Dash of cayenne pepper
Optional: For an extra delicious twist, toss in some carrots and chunks of yellow or red onion
Preheat oven to 425 degrees. Cut potatoes into wedges. Place on a large clean dish towel and pat dry with another dish towel or paper towels.
If desired, cut carrots into big chunks, and quarter a yellow or red onion. Set aside.
In a large bowl, or gallon-size ziplock baggie, combine all ingredients, except veggies. If using a baggie, rub the bag between your hands to combine the ingredients and evenly distribute them throughout the bag.
Place potato wedges (and carrots, if using) in the bowl (or bag) and toss well to coat.
Place all of the veggies (including the quartered onion, if using) on a large-rimmed baking sheet and bake for 20-25 minutes until lightly browned and cooked through.
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