INGREDIENTS
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3 russet potatoes, scrubbed and cut lengthwise into about 12 wedges
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3 tablespoons vegetable oil
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Salt and freshly cracked black pepper
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3 tablespoons unsalted butter
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2 tablespoons grated fresh garlic
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1 tablespoon chopped fresh parsley
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2 teaspoons chopped fresh chives
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1 teaspoon fresh thyme leaves, chopped
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