First, I'll make wedge potatoesWash potatoes thoroughly, then cut them into appropriate sizes (see photo).Peel the garlic and wash it

Put the potatoes washed a few times in a pot, add enough water to cover the potatoes, add 2/3 salt, and cook for 3-4 minutes

Drain the blanched potatoes in a sieve

Put the potatoes, garlic in a bowl and mix well with melted butter, 1/2 of the salt, rosemary, and parsley powder. (If you don't have any, use parsley powder.)

Place potatoes and garlic on a paper foil in an oven pan and bake it for 10 minutes in a preheated oven at 200 degrees Celsius, then bake it for 20 minutes at 250 degrees Celsius.Flip it over in the middle.It depends on the specifications of the oven, so I think they'll turn it upside down when it's baked properly

Fresh garlic wedge potatoes that go well with snacks and side dishes are complete
(It's no secret that garlic tastes better.)^^;;;)

Let's make whole potato butter this time.Peel the potatoes and rinse them several times

Put the potatoes in a pot, add enough water to cover the potatoes, add 2/3 thick salt and 2 sugar, and boil.It'll be ready in 10-15 minutes

Drain boiled potatoes in a sieve

Melt the butter in a pan

Add drained potatoes and bake until golden brown back and forth.Remove from heat and mix with 1 spoonful of sugar

Place potatoes on a plate and sprinkle with Parmesan cheese and parsley