These spuds are tossed in a garlic, rosemary, and thyme mix, then roasted on the Traeger till golden brown. Serve them as a side dish or dip 'em in your sauce of choice.
6 Large russet potatoes, cut into wedges
3 Tablespoon olive oil
6 Clove garlic, peeled and crushed
1 Tablespoon fresh chopped rosemary
1 Tablespoon fresh chopped thyme
As Needed sea salt and freshly cracked black pepper