| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 15 min |
| Yield: | 5 to 6 servings |
Ingredients
- 2 large russet potatoes
- 4 tablespoons (1/2 stick) butter
- 1 teaspoon chopped fresh parsley
- 1 clove garlic, finely minced
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper (or use a nonstick baking sheet).
- Cut the potatoes into 8 wedges each and arrange on the prepared baking sheet. Melt the butter over low heat, add the parsley and garlic and give the mixture a quick whisk. Brush the butter mixture over all sides of the potato wedges. Reserve the remaining butter mixture. Season all sides of the potato wedges with salt and pepper.
- Bake until the potatoes are golden brown and easily pricked with a fork, 40 to 50 minutes. About halfway through the cooking time, be sure to flip the potatoes over.
- Drizzle the remaining butter mixture over the cooked potatoes and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 167 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 20 mg |
| Sodium | 311 mg |
Reviews
Easy to make and easy to watch in the oven-will definitely make again.
Great potato side dish option! I slightly modified the approach by using a casserole dish, and doubling the butter in the recipe. I used a big handful of fresh parsley from the garden, roughly chopped.
Delicious!