| 1 | Place rack on top third of oven. |
| 2 | Heat oven to 500 degrees. |
| 3 | Put the 3 tablespoons of butter into an 18-by-12-by-2-inch roasting pan. |
| 4 | Set pan over medium heat just until butter has melted. |
| 5 | Remove. |
| 6 | Add olive oil. |
| 7 | Peel potatoes. |
| 8 | Cut in half lengthwise, then cut each in half again. |
| 9 | Cut each quarter into 3 wedges. |
| 10 | Put in roasting pan. |
| 11 | Rol wedges in butter and oil until evenly coated. |
| 12 | Arrange so they touch as little as possible. |
| 13 | Sprinkle with salt and pepper. |
| 14 | Roast for 15 minutes. |
| 15 | Turn wedges with a pancake turner. |
| 16 | Roast 10 minutes more. |
| 17 | Turn again. |
| 18 | Roast 10 minutes more. |
| 19 | Remove pan from oven. |
| 20 | Turn wedges again and making sure to turn white sides on each wedge face up. |
| 21 | Add stock. |
| 22 | Return to oven for a final 15 minutes. |
| 23 | Sot wedges with small pieces of reserved butter. |
| 24 | nutritional info per serving: 217 cal; 4g pro, 25g carb, 12g fat(47%), 2.8g fiber, 17mg chol, 470 sodium |
