Servings: Serves 4
Cut potatoes into small, uniform wedges (you should get 4 to 8 from each, depending on their size).
In a large, heavy skillet, heat olive oil over high heat until sizzling. Add potatoes and sprinkle with 1/4 tsp. salt. Cook until golden brown, occasionally shaking skillet so potatoes don't stick. Reduce heat to medium-low and continue to cook, stirring occasionally, until potatoes are tender when pierced with a fork, about 25 minutes.
Meanwhile, in a large bowl, stir together parsley, mint, thyme, lemon zest, pepper flakes, garlic, 1/4 tsp. salt, and 1/8 tsp. freshly ground pepper. Set aside.
Remove potatoes from heat, add to herb mixture, and toss until evenly coated. Season with additional salt and pepper, if needed. Transfer to a warmed bowl or small platter to serve.
From the May 2007 issue of O, The Oprah Magazine
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