Baked Potato Wedges
Easy roasted potato wedges seasoned to your tastes
Servings 4 servings
Ingredients
- 4 med-large russet potatoes scrubbed and cut into wedges
- 2 T olive oil
- spices - seasoned salt, paprika, garlic powder, cumin, chili powder, etc. (whatever you like)
Instructions
- Preheat oven to 425°F. Line a cookie sheet with foil. This makes for easy clean up, but isn't required.
- Wash & scrub potatoes.
- Cut each potato into 8 wedges by cutting in 1/2 length wise, then in 1/2 again. Then in 1/2 again. They'll be "strips" like fajita veggies. Dry them off as much as possible.
- Place your wedges on the cookie sheet and sprinkle with the olive oil. Mix with hands.
- Add spices on top. Mix with hands.
- Roast in the oven for 15 minutes, then shake or stir or flip them. Roast for another 15-20 minutes. You want them tender, but not falling apart.