Ingredients Jump to Instructions ↓

  1. 3 medium russet potatoes, about 1 1/2 pounds, scrubbed and dried

  2. 3 tablespoons extra-virgin olive oil or a neutral tasting oil

  3. 2 teaspoons kosher salt Pinch cayenne, optional

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 450 degrees F. Leaving peel on, cut the potatoes into 6 lengthwise to make long wedges, about 3/4-inch to 1-inch wide. Combine the potatoes, oil, salt and cayenne on the baking sheet and toss to combine. (1 less bowl to wash) Arrange the potatoes on a baking sheet in a single layer, so a cut side is in contact with the pan, but evenly spaced so the potatoes aren't touching each other. Bake until golden brown and cooked through, about 30 minutes. Slip a spatula under the potatoes to turn them over and cook for 5 minutes more. Transfer potatoes to a serving dish and serve immediately.


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