- Level: Easy
- Total: 50 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 30 min
- 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.
