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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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Instantly mince garlic without a knife — self-cleaning basket
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Instantly mince garlic without a knife — self-cleaning basket
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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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.