Spiced Potato Wedges

This recipe was inspired by, MY DARLING LEMON THYME, spiced potato wedges on Pinterest. I included both Yukon Gold potatoes and Garnet yams. I served the potatoes with Baby Back Ribs (2/28/13) and Easy Baked Jalapeno Poppers (2/28/13).

Ingredients:

• 2 large Yukon Gold potatoes
• 2 large Garnet yams
• 3 tablespoons extra virgin olive oil
• 1 small lemon, cut into 4 wedges
• 2 dried bay leaves
• 1/2 teaspoons sweet paprika
• 1/2 teaspoons dried oregano
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon ground cumin
• salt and pepper to taste

Directions:

Preheat oven to 400-degrees.

After washing potatoes, place in a large pan, cover with cold water and bring to a boil. Boil potatoes for 15 minutes. Drain potatoes and allow to cool. Peel potatoes and cut into large wedges.

Transfer the potato wedges to a baking pan and toss with the olive oil to coat. Add the lemon wedges and bay leaves.

Combine the paprika, oregano, thyme and cumin and sprinkle evenly over potatoes. Salt and pepper to taste.

Place in the preheated oven for 30 minutes until golden brown on edges, turning the potato wedges after 15 minutes.

Remove the lemon and bay leaves before serving.