Your humble, nutrient-dense, vegetable.
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- 1- pound Russet Potatoes cut lengthwise wedges
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Italian Seasoning
- Salt and Pepper As Needed
- 3 cups Prepared Marinara Sauce
- ¼ cup Fresh Basil
- ¼ cup Grated Parmesan
- Preheat the oven to 425 F
- Wash, scrub and cut the potatoes into lengthwise wedges.
- Place the potato wedges into a large bowl. Add the olive oil, Italian seasoning, and salt/pepper. Toss to combine, and arrange the potatoes on an aluminum foil-lined baking sheet.
- Place them in the oven and cook for 25 minutes or until the potatoes are golden brown on the outside and light and fluffy on the inside.
- While the potatoes are cooking, gently heat up the marinara sauce over low heat.
- To serve the potatoes, arrange the potato wedges in a bowl or serving vessel spoon some of the tomato sauce over and around the crispy potato wedges. Sprinkle the top with fresh basil and grated parmesan, serve immediately.