Garlic Potato Wedges
User Reviews
5.0
3 reviews
Excellent
Garlic Potato Wedges
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These crispy Garlic Potato Wedges are a crowd- pleaser and completely addicting. Leaving the skin on the potatoes is a time saver and takes the fuss out of the prep work!
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Ingredients
- 2 pounds Russett potatoes, washed and cut into wedges of roughly the same size
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 6 tablespoons unsalted butter
- 10 cloves garlic, minced
- 2 tablespoons fresh parsley leaves, minced
- salt and pepper to taste
Instructions
- Pre-heat oven to 450°F and line a large baking sheet with parchment paper. *see tips
- In a large bowl, toss the potatoes with the oil until coated. Arrange the wedges, skin side down on the parchment lined baking sheet, spacing about ½-inch apart. Sprinkle on the salt.
- Roast in the oven for 45 minutes, until the wedges are cooked through and the edges have browned.
- Sprinkle with salt and pepper directly out of the oven.
- In a small sauce pan over low heat, melt the butter. Add the garlic and swirl until fragrant, about 1 minute. Spoon over the cooked wedges and sprinkle with parsley.
- Serve with ranch dip.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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