Yield: 8 -10 serve
|3 tablespoons||Unsalted butter cut in 6 pieces, plus 1 yb reserved in frig|
|3 tablespoons||Olive oil|
|6 larges||Baking potatoes|
|1 teaspoon||Kosher salt|
|\N \N||Freshly ground black pepper|
|2 cups||Chicken stock|
Place rack on top third of oven. Heat oven to 500 degrees. Put the 3 tablespoons of butter into an 18-by-12-by-2-inch roasting pan. Set pan over medium heat just until butter has melted. Remove. Add olive oil. Peel potatoes. Cut in half lengthwise, then cut each in half again. Cut each quarter into 3 wedges. Put in roasting pan. Rol wedges in butter and oil until evenly coated. Arrange so they touch as little as possible.
Sprinkle with salt and pepper. Roast for 15 minutes. Turn wedges with a pancake turner. Roast 10 minutes more. Turn again. Roast 10 minutes more. Remove pan from oven. Turn wedges again and making sure to turn white sides on each wedge face up. Add stock. Return to oven for a final 15 minutes. Sot wedges with small pieces of reserved butter.
Nutritional info per serving: 217 cal; 4g pro, 25g carb, 12g fat(47%), 2.8g fiber, 17mg chol, 470 sodium Source: Roasting: A Simple Art by Barbara Kafka Miami Herald,¼/96 format by Lisa Crawford