Preheat the oven to 425 degrees F. Spray a large baking sheet with cooking oil and set aside.

Rinse and dry the potatoes. Cut the potatoes into wedges by cutting lengthwise down the centre and placing the cut side down on the cutting board to cut into quarters. Cut again if needed and potatoes are too large.

Place the wedges in a large bowl and coat with high heat cooking oil and season with salt and pepper. You will need a generous amount of oil to ensure the wedges don't stick to the pan. Avoid using any type of foil. Spread the wedges in an even layer and bake for 20 minutes. Remove from the oven and flip. Cook another 20 minutes until golden brown.

To make the gravy: while the wedges are baking, in a large skillet melt 2 TBS butter with olive oil over medium heat. Once hot, add the mushrooms. Stir to coat in oil and butter. Let the mushroom sit in the pan and only stir occasionally to allow the mushrooms to caramelize and deepen in colour and flavour. Browning in the pan is okay. Cook the mushrooms until well browned and deepened in colour about 20 minutes. During the last minute of cooking, add the minced garlic and season with salt and pepper. Remove from the pan and let rest.

To the same pan, add the remaining butter and flour. Stir to form a roux. The mixture will clump together and become difficult to stir. Continue to mix and cook for 2 minutes. Add the beef base and 2 cups of water to the pan. Whisk until thickened and no clumps are visible. Roughly 7 minutes. Reduce to simmer and return the mushrooms to the gravy. Keep warm and stirring until ready to assemble.

To assemble: Layer wedges and top with gravy. Garnish with chopped green onions and chives.

Enjoy!