Melting Potatoes

These seasoned potato wedges are roasted then finished with chicken broth and butter.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes

Ingredients:

3 tablespoons unsalted butterc cut in small pieces
3 tablespoons olive oil
3 pounds baking potatoes
1 teaspoon kosher salt
freshly ground black pepper, to taste
2 cups chicken stock or canned broth
1 tablespoon butter, cut in small pieces

Instructions:

Place rack in top third of oven; preheat to 500°.
Put the 3 tablespoons of butter into a large (18x12x2-inch) non-stick roasting pan. Set the pan over medium heat just until the butter has melted. Remove and add olive oil.

Peel the potatoes and cut in half lengthwise, then cut each half in half again crosswise. Cut each quarter into 3 wedges. Roll the potato wedges in the roasting pan until evenly coated with butter and oil. Arrange in the pan so that they touch as little as possible. Sprinkle with salt and pepper.
Roast for 15 minutes. Turn wedges with a spatula and roast for 10 minutes longer. Turn again abd roast 10 minutes longer. Remove pan from oven. Turn wedges again, making sure to turn the white sides of each wedge face-up. Add the broth. Return to the oven for 10 to 15 minutes longer.

Dot the wedges with the 1 tablespoon of butter, and serve hot.

Serves 8.