Potatoes clean, Pat dry, cut into thick long wedges. My husband said that the thicker the better. In a large pan, heat a lot of oil and toss the potatoes in the hot oil. Lightly shake the pan to all wedges dipped in oil, but not to interfere with the shoulder blade. According to her husband, a large amount of oil is necessary to ensure that the potatoes are roasted, not steamed.

When the potatoes will seize crust, gently stir in 1 time, add half of the chopped garlic and seasoning for potato dishes. Continue to cook, without disturbing. Cover, the fire must be large enough.

Before the second mixing, you must add the remaining garlic, chopped parsley, dill and green onion (a whole lot of greenery), and then stir. Add salt, more seasoning for the potatoes, cover and cook for another few minutes. And then get this yummy! In General, secrets are as follows: 1. A lot of oil, throw in hot oil. 2. At least shuffle. The husband hurt the potatoes three times, the last one before put in the dish. 3. Salt at the end. 4. And the desire to make a delicious lunch (I already added myself)!

And further to your taste add to a crisp the potatoes whatever you want. Husband wanted so flavorful smoked bacon, spicy sausages, pickles. This portion of it:)

Or well with marinated cabbage, black bread...This is my portion. On the table covered husband is entirely his serving. I ate, as they say, "from the belly"! So delicious! It's nice when the man in the kitchen!