Pretty good. Next time I'll slice the wedges thinner and make sure they get nice and golden before I try to turn them. Maybe a lower oven temp like 375°F and longer roasting time would be better too.

2 russet potatoes
olive oil
coarse salt
ground black pepper

Preheat oven to 400°F

Cut potatoes in half lengthwise. Cut each half into 3 or 4 wedges (depending on how big your potatoes are).

Pour a little olive oil on a rimmed baking sheet. Coat the potato wedges in the oil, adding more if necessary. Making sure the baking sheet is nicely greased with the oil, arrange the wedges cut side down and bake until the underside is golden, about 20 minutes. Carefully flip each wedge to its other cut side. Bake 15 minutes longer or until crispy on the outside and tender on the inside.

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