Roasted Potato Wedges - Delicious but Deadly

If you've not read Saturday's post, please do so before adding this recipe to your repertoire. You  may think twice about doing so after processing what happened Friday evening!

Ingredients:
2 pints fingerling potatoes or regular potatoes sliced into quarters
2 sprigs fresh rosemary (or 1 tbsp of flakes will do)
2 to 3 sprigs fresh sage (or 1 tbsp of flakes will do)
3 sprigs fresh thyme (or 1 tbsp of flakes will do)
6 cloves garlic, left unpeeled (in the jar is fine)
3 tablespoons extra-virgin olive oil, plus for sheet pan
Salt and pepper

Directions:
Preheat oven to 500 degrees F and place a baking sheet inside to heat.

Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.