Recipe information
Yield
4 to 6 Servings
Ingredients
Nonstick vegetable oil spray
2
pounds unpeeled russet potatoes or purple potatoes, scrubbed, cut lengthwise into 1/2-to-1/3-inch wedges
2
tablespoons canola oil
Need to make a substitution?
Preparation
Preheat oven to 450°F. Spray large rimmed baking sheet with nonstick spray. Toss potato wedges with canola oil in large bowl. Sprinkle potato wedges generously with salt and pepper; spread in single layer on prepared baking sheet. Roast potato wedges until tender and brown in spots, turning occasionally, about 45 minutes. Sprinkle with salt and pepper and serve.