- 1 large Yukon Gold potato, peeled and cut into wedges
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme (optional)
- Preheat oven to 450 degrees F. Toss potato wedges with oil, salt and thyme (if using). Spread the wedges out on a rimmed baking sheet. Bake until browned and tender, turning once, about 20 minutes total.