Ingredients
2 lbs small russet potatoes, peeled and cut into 1/2 inch wedges
2 tablespoons olive oil
2 tablespoons butter
3 -4 garlic cloves, minced
salt
fresh ground white pepper
Method
Sources
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dataset
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Instantly mince garlic without a knife — self-cleaning basket
Verify actual oven temperature — many ovens off by 25-50 degrees
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
Indoor pizza oven reaching 750F — Neapolitan pizza at home year-round
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Instantly mince garlic without a knife — self-cleaning basket
Verify actual oven temperature — many ovens off by 25-50 degrees
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
Indoor pizza oven reaching 750F — Neapolitan pizza at home year-round
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Preheat oven to 400 degrees. Toss the potatoes with the olive oil. Spread in a roasting pan and roast for 45 to 50 minutes, tossing occasionally, until cooked through and golden brown. Just before the potatoes have finished roasting, melt the butter in a small saute pan. Add the garlic and saute over medium-low heat for 2-3 minutes, until garlic begins to soften. Set aside. Transfer the potatoes to a large serving bowl and drizzle the garlic and butter over them. Season generously with salt and pepper and toss to combine. Keep warm until ready to serve.