Thick and hearty potato wedges roasted with lots and lots of garlic. A very easy side-dish that could also pose as a hot snack.
15 minutes prep + 60 minutes baking
- large baking pan or cookie sheet
- Al foil
2 large russet potatoes
6 garlic cloves
1 large shallot
1 Tbsp. butter
salt and pepper
[1/2 c. favorite cheese, grated -- optional]
0. Spread a sheet of Al foil over the baking pan. Preheat oven to 400 F.
1. Wash potatoes and cut in half lengthwise, then in half again long-wise (into 4 quarters, perpendicular to the first cut). Slice each quarter lengthwise into 4 wedge-like pieces. Peel garlic and shallots, discard ends, then coarsely dice.
2. Place potato wedges on the aluminum-coated baking pan. Try to arrange them all with peels facing downward, resting on the foil.
3. Place into 400 F pre-heated oven for 30 minutes.
4. Remove from oven and carefully rub down with butter. Let butter completely melt and coat the wedges. Lay the potatoes out, but this time with an inside 'face' resting on the foil. Spread the diced garlic and shallot pieces out over the top.
5. Place back in to the oven and cook for another 20 to 30 minutes. Check frequently near the end to avoid burning. Remove before the garlic singes.
6. Let the browned wedges cook for 5 minutes. You might need a spatula to scrape the wedges from the foil. Sprinkle potatoes with salt and pepper; toss a little to mix. Eat warm, perhaps with a little bit of cheese melted on top.