Prepare the potatoes by cutting each into wedges lengthwise about 8 wedges for each potatoes.
Place in a bowl with ice cubes and add water to cover.
Place in fridge for at least 45 minutes.
Drain and pat with paper towels to dry.
Melt butter with minced garlic salt and pepper.
I usually use a cast iron skillet, but any oven-proof pan will do.
Pour butter over potatoes in skillet, the butter mixture will stick because the potatoes are so cold!
Bake in a 425 degree oven about 25 minutes.
Broasted!
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