Ground chuck, WRB, onyawn, pickled jalaps from the garden, lettuce, mater, cheese, Zatarains, mayo, n catsups. parboil russets for 15 minutes in salted water and roast em. (forgot about em until after the burgers where on, so did em in the oven)
Easy....(Adjust for serving size).
I took 3 medium russet's half'd, quarter'd, and then...well... enough to make "steak fry" size wedges.
On the stove was a medium pot of water with ~ 2 TBS kosher salt (seems like a lot ... but it's ok).
Parboil the tates for 10-15 minutes ...depends... just watch em.. the long cut edge will start to come apart if left too long.
Strain and pat dry.
Hit with a light coat of salt, pepper, and onion powder.
450' oven on a greased pan til golden brown, flipping once halfway.