We love potatoes here! Any form, any time. They are so versatile. Mashed, baked, fried, roasted. Dressed up or dressed down. You just can't go wrong with a potato. Yukon golds are my favorite because they are creamy and delicious but I'll take any variety. These wedges are made with plain ole russets. It's a great way to have chunky " fries " without the fried part.
Seasoned Baked Potato Wedges
4 large russet potatoes
¼ cup olive oil
1 tablespoon kosher salt
1 tablespoon Lawry's Seasoned Salt
Freshly cracked pepper
Slice potatoes in half lengthwise then cut into thirds. You want 6 wedges per potato.
Place all wedges onto a large baking sheet and drizzle with olive oil. Sprinkle with seasonings. With clean hands, mix potatoes and seasonings well, making sure all the wedges are covered with oil. Place each wedge on one cut side. Bake for 30 minutes or until browned, then turn to the other cut side and bake for an additional 20 minutes or until browned.