2 1/2 pounds russet potatoes (4 or 5 large), cut into 1/2-inch-wide wedges
1/4 cup vegetable oil
Coarse salt and ground pepper
Preheat oven to 450 degrees F, with racks in top third and middle. Arrange potatoes in a single layer on two rimmed baking sheets and toss each with 2 tablespoons oil. Season well with salt and pepper.
Bake until golden brown, crisp, and cooked through, 40 minutes, rotating sheets and flipping potatoes halfway through.
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