RecipeMuncher

When come to cooking potatoes I like to keep it simple. For me simple is often the best. To get it crispy on the outside and tender on the inside I will usually par-boiled the potatoes first. Then cut them into wedges and roast them over high heat. Normally I will toast in all the herbs before roasting but this time I did something different. I lightly brown the garlic, chili and green onions and toss it into the potatoes once it is done. Ingredients: 4 large potatoes (I used red skin potatoes (...)