Garlic Potato Wedges


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Ingredients Nutrition


  1. Boil whole potatoes with their skins in a large pot of water for 10 minutes. Drain, rinse with cold water and drain again thoroughly.
  2. When potatoes are cool enough to handle, cut them into thick wedges, but do not peel.
  3. Heat the oil and butter in a small pan with the garlic. Cook gently over low heat until the garlic begins to brown, then remove the pan from heat.
  4. Stir the herbs into the mixture in the pan and season to taste with salt and pepper.
  5. Brush the herb mixture all over the potato wedges. (Frankly, I just gently fold the potatoes into the butter/herb mixture, then scoop out with a slotted spoon onto a baking sheet.).
  6. Bake at 450 for 10 minutes until just fork tender, then broil to get a more golden brown crust. Alternately, you can grill the potatoes over hot coals for 10-15 minutes or until the wedges are just tender.
  7. Transfer the potatoes to a warm serving plate and proceed to hoard them all to yourself. ;).

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