4 russet potatoes, each potato cut into 8 wedges lengthwise Olive oil Kosher salt and fresh ground pepper 1 teaspoons fresh chopped thyme 2 Tablespoons unsalted butter
Preheat oven to 500 degrees F. Place cut potatoes in a baking pan and toss with about 1 Tablespoon oil. Sprinkle with salt and pepper and toss again. Roast in the oven for 10 minutes then toss with a spatula. Roast for 10 more minutes then loosen the potatoes from the bottom of the pan again with a spatula. Roast for 10 more minutes. Melt butter in a small saucepan and stir in thyme. Place roasted potatoes on serving plates and drizzle with thyme butter. Serve immediately.