5-6 medium Russet potatoes, unpeeled
2 tbsp. extra virgin olive oil (EVOO)
1/2 - 1 tsp. salt
pepper, to taste
1/2 tsp. paprika or smoked paprika

Preheat oven to 400°F.

Scrub potatoes well. Cut each potato in half vertically, then slice each half into halves, making 4 wedges.

Place the wedges in a large bowl; blot any excess moisture from the potatoes. Add the olive oil, salt, pepper and paprika; toss together to adequately coat all of the wedges.

Place the wedges on a baking sheet with the skin sides down.

Bake uncovered for 50 minutes.

NOTES:

 • Add any seasonings and herbs you desire, such as onion and garlic powders, Cajun seasoning, cayenne, thyme, rosemary, parsley, etc.
 • If you'd like even bigger wedges, use large potatoes. If you prefer your wedges to be just a few bites, use smaller potatoes.
 • If you'd like your potatoes to be a deep golden brown (occasionally, I do), bake them for up to an hour. (Watch carefully.)
 • These are great for dipping! Some favorites here are Heinz ketchup, honey mustard, Buttermilk Ranch or Cajun Ranch, Blue cheese dressing, and sour cream or French onion dip.

Submitted by: Carol