Spicy Roasted Potato Wedges

Loved these potatoes!! As recommended in the issue I cut it out from, served it with the Roasted Flank Steak with Olive Oil-Herb Rub (see my review on that as well). Only modifications I did for this were to use size B Yukon Gold potatoes instead of red, and only 1.25 pounds and cayenne pepper instead of crushed red (because that is what I had on hand for both). Def will make again!!

This were good and spicy, which I like. I omitted the salt, trying to cut down on sodium. I used 1 1/2 lbs. of red potatoes because that's all I had. I probably would add some garlic and/or onion powder next time for more of a full-rounded taste. Also would consider omitting the parmesan cheese, which is odd because I LOVE cheese; didn't think it added much to the potatoes.

This so easy. My husband & sons love it. I make is often. Great just as instructed, but we like spicy add a little extra crushed red pepper.

I found this recipe to be surprisingly bland. The oregano overwhelms, and the potatoes were very dry. I followed the recipe perfectly. I'm not sure how to improve the recipe, so I'm not going to make again. Served with ancho-rubbed flank steak and salad.

Easy & quick, made to recipe using fresh oregano. The cheese was a nice touch. Great with CL's meatloaf burgers.