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
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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