Garlic Butter Wedges (Printable Version)
Crunchy potato wedges covered in garlicky butter, a sprinkle of rosemary, and chopped parsley. Hot and tasty in half an hour.
# What You'll Need:
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01 -
A handful of fresh parsley, chopped up small for sprinkling on top if you want
02 -
Black pepper, freshly cracked, as much as you like
03 -
Salt, shake in as needed
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1 teaspoon dried rosemary or any other dried herb you prefer
05 -
3 garlic cloves, chopped up super fine
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3 tablespoons butter, melted (unsalted is best)
07 -
4 Yukon gold potatoes, scrubbed and sliced into thick wedges
# Step-by-Step Guide:
01 -
Sprinkle that fresh parsley over the wedges if you like the extra pop of color, then dig in while they’re still hot.
02 -
Slide the tray into your hot oven and bake for 25 to 30 minutes. Flip them about halfway through. You’ll want them to look golden on the outside and soft on the inside.
03 -
Spread all the coated potato wedges over your lined tray. Make sure they aren’t crowded or touching too much.
04 -
Grab a big bowl and stir together the melted butter, that minced garlic, your dried rosemary, a few pinches of salt, and some black pepper. Mix well.
05 -
Drop your potato wedges into the bowl and toss everything together so each wedge gets a buttery, garlicky coat.
06 -
Crank your oven to 220°C and lay some parchment paper onto your baking tray so nothing sticks.
# Additional Notes:
01 -
Make sure you dry off the potatoes really well before tossing them in butter. Spacing the wedges out stops them from steaming and turns them crisp.