Butter-Garlic Oven Fries with Herbs

Total Time:
50 min
Prep:
10 min
Inactive:
10 min
Cook:
30 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 3 russet potatoes, scrubbed and cut lengthwise into about 12 wedges
  • 3 tablespoons vegetable oil
  • Salt and freshly cracked black pepper
  • 3 tablespoons unsalted butter
  • 2 tablespoons grated fresh garlic
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh chives
  • 1 teaspoon fresh thyme leaves, chopped
Directions

Preheat the oven to 475 degrees F.

Soak the potato wedges in a bowl of water for 10 minutes. Drain the potatoes and then fully pat them dry with paper towels or a lint-free dish cloth.

Layer a baking sheet with 2 tablespoons oil and generously sprinkle with salt and pepper.

Add the potatoes to the pan and drizzle with the remaining 1 tablespoon oil. Sprinkle with salt and pepper and spread them evenly in a single layer on the pan. Cover tightly with foil and bake for 5 to 10 minutes. Remove the foil and bake until the bottoms are golden brown, about 10 minutes. Flip with a spatula and cook until the other side is golden brown, another 10 to 13 minutes.

In a small saute pan, melt the butter with the garlic and let the garlic gently cook over medium-low heat until fragrant, 5 to 7 minutes.

When the potatoes are cooked, toss them with the garlic butter and fresh herbs.


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