Yield 6-8 servings
The tomato coating gives these potatoes a ton of flavor and a really unique caramelization on the outside. As a bonus, they’re easy to make and kid friendly!
1 (6-ounce) can tomato paste
1½ teaspoons kosher salt
1 teaspoon dried oregano
¼ teaspoon black pepper
2 cloves garlic, minced, or 2 frozen garlic cubes
¼ cup olive oil
5 Idaho potatoes, cut into wedges
1. Preheat oven to 400°F. Line two baking sheets with parchment paper; set aside.
2. In a large bowl, whisk together tomato paste, salt, oregano, pepper, garlic, and olive oil until smooth. Add potato wedges; toss to coat in the tomato mixture.
3. Arrange potatoes in a single layer on prepared baking sheets.
4. Bake for 50-60 minutes, stirring halfway through, until the insides are soft and the outsides are crispy and caramelized.
Plan Ahead: These potatoes can be prepared up to two days ahead of time. Reheat, uncovered, in a single layer, until warmed through.