Cut the fingerling potatoes in half or if using Yukon Golds, cut the potatoes into thick wedges,
Preheat oven to 375 F.
In a large bowl, toss the potato wedges with the olive oil, garlic, herbs, aleppo pepper, sumac and salt. Toss well so the potatoes are well coated with the herbs.
Place in a single layer on a roasting pan and put in the oven.
Bake for 1 hour, until potatoes are fork tender, golden brown with crispy edges.
Notes
Drizzle with a little melted butter to serve, for added richness of flavor.
Using fresh herbs is optimal for the best flavor in these Greek potatoes. Dried herbs will not produce the same result.