Russet Potato

1. 1

   Preheat oven to 475u00b0 (use a heavy duty non-stick baking sheet on the lowest rack.)

2. 2

   Cut the potatoes in the same size wedges. Soak them for 10 minutes in hot tap water. Coat sheet w/ 4 Tbs oil, salt & pepper.

3. 3

   Dry wedges, put them ion an empty bowl with oil and shake them.

4. 4

   Put slices on baking sheet & cover tightly with foil on top for 5 minute, then remove foil and cook for 15-20 minutes.

5. 5

   Turn over and cook for another 15-20 minutes until golden crispy.

No additional tips available.