2 large organic russet potatoes
or a pound or so of the small red potatoes
olive oil to coat
salt & pepper
Cut potatoes into small wedges. Place in a single layer on a shallow baking sheet. Toss with oil and sprinkle with salt & pepper. Roast at 425 or so for about 30-40 minutes, turning halfway. Try to get up under the potatoes to turn them, or else they tear apart and you will lose the delicious browning. I have a flexible, thin metal spatula that works great.
