Thin-cut herby potato wedges . . These are easy to make but most importantly, these can act as a seamless side dish to compliment many mains such as roast chicken/turkey or a medium-rare steak!. . . For these thin-cut wedged I have left the skin on which in my personal opinion gives that extra texture and crunch. I marinated the wedges with paprika, garlic salt, parsley, oregano and a touch of olive oil. The wedges were then oven baked on baking paper(not foil as the thinness of the wedges may cause them to stick to the foil). . .
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