Potato Wedges

For some reason, I have accidentally omitted potatoes from my shopping lists lately. It's a shame, because I love to make herb roasted potatoes with meat or chicken. A couple of months ago, the local supermarket had some huge russet baking potatoes on sale, so I bought a couple of pounds. Baking potatoes are a little mealy for roasted potatoes, but great for potato wedges. Here's an easy recipe for wonderful baked potato wedges with a seasoning mix that helps them get delightfully crisp.

Potato Wedges
Serves 4
Prep Time: 5 minutes
Cook Time: 40 minutes 

• 2 large russet potatoes
• 1/4 cup vegetable oil
• 1 tsp cayenne pepper
• 1 tsp finely ground black pepper
• 1/2 tsp paprika
• 1 tsp thyme
• 1 tsp garlic powder
• 2 tsp kosher salt (plus more to taste)

Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper or aluminum foil. Cut the potatoes into wedges, about into eighths.
Toss the potatoes with the oil and spices until evenly coated.
Place in a single layer on the sheet pan, arranged neatly for easy turning.
Bake for 20 minutes. Turn each potato wedge over to brown the other side.
Bake for another 20 minutes, until brown and crisp. If the potatoes are resisting browning in your oven, as they do in mine occasionally, feel free to turn on the broiler for a few minutes. Watch them carefully!
Serve at cookouts, especially with burgers in lieu of french fries!