Crispy Blue Potato Wedges

Ingredients

5-8 small-medium Blue Potatoes, scrubbed and washed
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon fresh finely chopped herbs of your choosing (rosemary, thyme, sage)
salt

Placed blue potatoes on a microwave safe plate. Poke several holes in each potato with a fork. Heat potatoes in microwave for 2-3 minutes. Carefully flip over and heat for another 2-3 minutes. Potatoes for done when a steak knife is easily inserted into the potato with minimum resistance. Let potatoes are cool until you are able to safely handle.

Once cool enough to handle. Cut the potatoes into quarters lengthwise. Place one tablespoon of the oil in a plastic Ziplock bag and potato wedges, salt and freshly cut herbs. Shake or squeeze the bag to distribute the oil and herbs until the wedges are evenly coated.

In a large cast iron or skillet, heat butter and remaining oil over medium high heat. Once the pan is hot, add potatoes wedges cut side down. Fry for 2-3 minutes or until side is golden, then flip the other cut side until golden. Add salt if needed.