So this simple 5 steps and you have roasted potato wedges.
Step 1 cut your potatoes into wedges. No they don't have to be any specific size or shape. Bigger will cook slower and smaller faster, so take that into account.
Step 2. Pour some oil over the potatoes. I don't measure because if I get too much then it'll just be left in the bowl when I transfer them to the pan. Make sure you get enough to make the potatoes shiny when you spread it over them, but that's really all you need. The more you do it the better you will get at estimating and the less oil you will have left in the bowl. I'm using canola oil because it deals well with high heat.
Step 3. Add your spice. That's half a tablespoon of Northwoods Fire from Penzeys. You can use whatever you like though. I do recommend sticking to powdered spices as the texture when cooking this way can be offputting with more substantial spices. I then put on gloves because I don't like having my hands messy, but you can do it without gloves and just mix the potatoes with the oil and spices until it's coated well.
Step 4. Pick them up and transfer them to the pan. Do not just pour them into the pan or you'll end up with the extra oil in the pan instead of being left behind in the bowl. That's nonstick foil under them because I don't like cleaning, but I imagine it would work just as well directly on the pan.
Step 5. Preheat oven to 450 and bake for around 20 minutes. What you are looking for is a slight browning on the outside and a softness that you can easily insert a fork into on the inside.
And this is my finished product along with a few I had left over from earlier in the week that I tossed in at the end to warm back up.
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