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Get your COOK ON with NancyG, The Recipe Collector! 🥔✨ Prepare to fall in love with this ultimate comfort side dish: crispy, golden-brown roasted potato wedges coated in a rich, savory, garlic-infused glaze. Imagine tender baby red potatoes roasted to perfection, with blistered, savory skins and fluffy interiors, then tossed in a luscious blend of browned butter, minced garlic, and aromatic herbs. Every bite delivers a mouth-watering combination of crispy edges and rich, buttery flavor – seriously the most flavorful potatoes you'll ever taste! It's a simple, foolproof dish that will steal the spotlight at any meal. Yields: 4 to 6 servings 📝 Ingredients: * 2 lbs baby red potatoes, washed and quartered/wedges * 3 tbsp olive oil * 4 tbsp unsalted butter * 5 cloves garlic, finely minced * 1 tsp kosher salt * 1/2 tsp freshly ground black pepper * 1 tbsp all-purpose seasoning or herb blend * 1 tbsp fresh parsley, finely chopped (for garnish) 👩‍🍳 Instructions: 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. 2. Toss potatoes with olive oil, salt, pepper, and seasoning in a large bowl until evenly coated. 3. Arrange in a single layer on the baking sheet and roast for 30-35 minutes, flipping halfway, until golden and tender. 4. While potatoes roast, melt butter in a skillet over medium heat. Add garlic and sauté for 1-2 minutes until fragrant and lightly golden. 5. Transfer hot potatoes to a serving bowl, pour garlic butter glaze over them, and toss gently. Garnish with parsley and serve hot. 💡 Chef's Notes: * Even Sizing: Cut potatoes uniformly for even roasting. * Extra Crispiness: Soak cut potatoes in cold water for 20 mins, then pat dry before roasting. * Make-Ahead Tip: Quarter potatoes ahead and store in cold water in the fridge for up to 24 hours. Pat dry before seasoning. Nutrition (per serving): * Calories: 240 kcal * Protein: 4g * Total Fat: 12g * Carbs: 31g #NancyG #TheRecipeCollector #GarlicPotatoes #RoastedPotatoes #SideDish
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