Oven-Fried Lightly Seasoned Potato Wedges
SERVES 10-12
INGREDIENTS
- 10 large russet potatoes, washed and cut into wedges, skin on
- 1/4 cup olive oil
- 2 teaspoons seasoned salt
- 1/2 teaspoon ground cayenne pepper
GET COOKIN'
- Preheat oven to 425º F.
- Soak wedges in cold water for 5 minutes, drain in colander, and pat dry with paper towels.
- Toss wedges with olive oil, seasoned salt, and cayenne pepper.
- Spread seasoned wedges out on baking sheet and bake 20 minutes until browned and crispy.