Medium to Large Russet potatoes (as many as you wish)
Wash the potatoes and boil in a large pot of salted water until tender, just until a knife can be inserted easily.
Drain and cool, now place in the fridge overnight.
The next day:
Gently slice the potatoes with a sharp knife in wedges, leave the skins on.
AVogel Herbamare Original
2 tbsp finely chopped fresh parsley
1 1/2 tsp Garlic butter or evoo or homemade version
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