Butter-Garlic Oven Fries with Herbs (Jeff Mauro) |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Ingredients:
3 russet potatoes, scrubbed and cut lengthwise into about 12 wedges |
3 tablespoons vegetable oil |
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:
1. Preheat the oven to 475 degrees F.
2. 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.
3. Layer a baking sheet with 2 tablespoons oil and generously sprinkle with salt and pepper.
4. 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.
5. 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.
6. When the potatoes are cooked, toss them with the garlic butter and fresh herbs.
|
|