Potato Wedges

Servings: 2

 

 

 

Ingredients:

 

3 cups Russet Burbank potato wedges (see Process)

 

Cold water

 

 

Garnish options:

 

¼ teaspoon salt

 

1/8 teaspoon cracked or finely ground pepper

 

2 Tablespoon melted butter

 

2 Tablespoons brown butter

 

2 tablespoons garlic butter

 

1 Tablespoon grated Parmesan cheese

 

Fresh, snipped Parsley

 

Fresh, snipped Sage

 

Fresh, snipped Rosemary

 

Fresh, snipped Thyme

 

Fresh, snipped Chives

 

 

 

 

Process:

 

Peel 3-4 medium potatoes. Quantity will depend on the size of the potatoes.

 

Cut in half, lengthwise.

 

Angle the knife alternatively, to cut wedges from each potato half. Cut them to approximately the same size to insure even cooking.

 

Place the wedges in a saucepan with tall sides.

 

Cover with cold water.

 

Place saucepan over high heat and bring the water to a boil.

 

Boil for approximately 6-8 minutes (actual time will depend on the size of the wedges. Gently stir occasionally to prevent any wedges from sticking to the bottom of the pan.

 

When fork tender, drain the potatoes.

 

Place the pan briefly back on the heat to remove the excess water from the potatoes. Shake to assure the wedges do not stick to the bottom of the saucepan. This step is done when the potatoes cease to “steam.”

 

Place in a serving bowl and garnish as desired.