Servings:
4-6 servings
Ingredients
- 2 pound unpeeled russet potatoes or purple potatoes, scrubbed, cut lengthwise into 1/2-to-1/3 inch wedges.
- 2 tablespoon canola oil
Preparation
Baking Directions:
Preheat oven to 450 F.
Spray large rimmed baking sheet with nonstick spray.
Toss potato wedges with canola oil in large bowl.
Sprinkle potato wedges generously with salt and pepper; spread in single layer on prepared baking sheet.
Roast potato wedges until tender and brown in spots, turning occasionally, about 45 minutes.
Sprinkle with salt and pepper and serve.
