Potato Wedges (Wedgies!)

Preheat oven to 450ºF.

Slice the potatoes into wedges: Cut the potatoes in half, cut the halves in half and then cut the halves into halves and finally, cut each in half one more time. A large russet potato should give you 16 thin wedges.

In a large bowl, coat the wedges with the oil and then coat with the seasoning. Lay all the potato wedges on one side evenly on a baking sheet and bake for 13 minutes. With a spatula or tongs, flip the potato wedges and bake for 12 more minutes.

Notes:
1. It’s fun to try this recipe with different seasoning blends. I usually stick to Montreal seasoning but I have used BBQ, cayenne seasoning and a combination of the above.
2. It’s also fun to use rosemary and coarse salt here or any blend of dried herbs you have on hand.
3. Coarse salt is important for the crunch.
4. The wedges should be about 1/4 inch in thickness.
5. Yes, it is half a potato per person. Portion, portion, portion!