Oven-Fried Lightly Seasoned Potato Wedges

SERVES 10-12


  • 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


  1. Preheat oven to 425º F.
  2. Soak wedges in cold water for 5 minutes, drain in colander, and pat dry with paper towels.
  3. Toss wedges with olive oil, seasoned salt, and cayenne pepper.
  4. Spread seasoned wedges out on baking sheet and bake 20 minutes until browned and crispy.