Instructions: 1. Preheat oven to 425F. Cut the potatoes into 6-8 wedges each.

2. In a large bowl, combine the basil, oregano,oil,salt and pepper. Add the potatoes and toss to combine.

3. Place the potatoes on a nonstick baking sheet and sprinkle with parmesan cheese.

4. Bake for 20-25 minutes of until tender and golden brown.

VARIATION: Instead of red potatoes, use small Yukon Gold or Finnish Yellow potatoes, both of which have yellow flesh. Substitute 2 t. chopped dried rosemary for the basil and oregano.

Serving size: 1 cup.

Note: These are GREAT!!!!

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