Name: Butter-Garlic Oven Fries with Herbs
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
Ingredients: 3 russet potatoes, scrubbed and cut lengthwise into about 12 wedges; 3 tablespoons vegetable oil; Salt and freshly cracked black pepper; 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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