2poundsunpeeled russet potatoes,scrubbed and cut lengthwise into ½ to ⅓-inch wedges
2tablespoonsvegetable or canola oil
kosher salt and freshly ground black pepper,to taste
Instructions
Preheat the oven to 450°F. Spray a large, rimmed baking sheet with nonstick spray.
Toss the potato wedges with the oil in a large bowl. Sprinkle the potatoes generously with salt and pepper; spread in a single layer on the prepared baking sheet.
Roast the potato wedges until tender and brown in spots, turning occasionally, about 45 minutes. Sprinkle with salt and pepper and serve.