The only other person to love potatoes so fiercely, as passionately as I do, is
That woman loves salted butter, socks to match your outfit, frosting with a side of cake, and potatoes.
It’s fitting, then, that no one bakes, mashes, fries, griddles, and gravies my potato-loving palate quite like she does.
She butters them better.
She whips them lighter.
She garlics and salts the daylights out of ‘em
better than anyone I know.
These are my mother’s doing. Perhaps what she’s most famous for, other than being founder and CEO of me.
Goodness, they’re easy. And gracious, they’re always requested in my house.
Buttered potatoes, coated with Knorr dried leek soup mix, roasted until their skins bronze and blister. Each crisp wedge tastes rich, garlicky, and salted like French onion soup.
I don’t promise they’re light. I cannot even name their nutritious virtue. But they will be, without question, the best potatoes you’ve roasted and rallied on your plate.
If you make them,
and if you feel an urgency to ask your own mother why she never loved you so buttery, so beautifully tasty, as mine did me,
Call my mother for reassurance. Homegirl loves to chat.
Garlic Leek Roasted Potato Wedges
- 1 1/2 lbs red skinned potatoes or baby yukon golds, cut into quarters
- 4 tablespoons salted butter, melted
- 3 tablespoons Knorr brand Leek Soup Mix (no substitutions, please)
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Preheat the oven to 400 degrees F.
- Toss the potatoes in the melted butter in a large bowl. Add the remaining ingredients and toss once more to coat the potatoes well.
- Lay the potatoes on a greased, foil lined baking sheet and pour any remaining butter/spice mixture over the top.
- Roast for 35-40 minutes (depending on the size of your potatoes; pierce with a fork to test for doneness), flipping halfway.