Roasted Potato Wedges

Total Time:
1 hr 5 min
Prep:
10 min
Cook:
55 min

Yield:
5 to 6 servings
Level:
Easy

Ingredients
  • 2 large russet potatoes
  • 4 tablespoons (1/2 stick) butter
  • 1 teaspoon chopped fresh parsley
  • 1 clove garlic, finely minced
  • Kosher salt and freshly ground black pepper
Directions
  • Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper (or use a nonstick baking sheet).

  • Cut the potatoes into 8 wedges each and arrange on the prepared baking sheet. Melt the butter over low heat, add the parsley and garlic and give the mixture a quick whisk. Brush the butter mixture over all sides of the potato wedges. Reserve the remaining butter mixture. Season all sides of the potato wedges with salt and pepper.

  • Bake until the potatoes are golden brown and easily pricked with a fork, 40 to 50 minutes. About halfway through the cooking time, be sure to flip the potatoes over.

  • Drizzle the remaining butter mixture over the cooked potatoes and serve.


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