Potato Wedges (Wedgies!)

1. 1

   Preheat oven to 450u00b0F.

2. 2

   Slice the potatoes into wedges: Cut the potatoes in half, cut the halves in half and then cut the halves into halves and finally, cut each in half one more time. A large russet potato should give you 16 thin wedges.

3. 3

   In a large bowl, coat the wedges with the oil and then coat with the seasoning. Lay all the potato wedges on one side evenly on a baking sheet and bake for 13 minutes. With a spatula or tongs, flip the potato wedges and bake for 12 more minutes.

4. 4

   Notes:

5. 5

   1. It's fun to try this recipe with different seasoning blends. I usually stick to Montreal seasoning but I have used BBQ, cayenne seasoning and a combination of the above.

6. 6

   2. It's also fun to use rosemary and coarse salt here or any blend of dried herbs you have on hand.

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   3. Coarse salt is important for the crunch.

8. 8

   4. The wedges should be about 1/4 inch in thickness.

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   5. Yes, it is half a potato per person. Portion, portion, portion!

* Per serving · 4 servings · Values may vary.

No additional tips available.