Garlic Butter Wedges (Printable Version)
# What You'll Need:
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01 -
Fresh parsley, chopped tiny (optional for topping)
02 -
Salt, use as much as you like
03 -
Black pepper, cracked fresh, to taste
04 -
1 teaspoon your favorite dried herbs, rosemary works great
05 -
3 cloves garlic, chopped super small
06 -
3 tablespoons unsalted butter, melted
07 -
4 Yukon Gold potatoes, scrubbed and sliced into wedges
# Steps to Follow:
01 -
If you're using parsley, toss a little over the wedges right before serving. Jump in and eat while they're hot.
02 -
Pop the tray in and roast for about 25 to 30 minutes. Flip each wedge halfway through so they cook up crisp and golden, but stay fluffy inside.
03 -
Dump the buttery potato wedges onto your tray, making sure they're all in one layer and not crowded.
04 -
Push potato wedges into the buttery herb bowl and give 'em a good stir so every side's covered.
05 -
In a big bowl, stir together melted butter, that chopped garlic, your chosen herbs, a bit of salt, and a grind of pepper. Mix till it's all combined.
06 -
Crank your oven up to 220°C, then cover a baking tray with parchment.
# Additional Tips:
01 -
Want them extra crisp? Make sure potatoes are bone dry and spread way apart on the tray so they don't steam.