Scrub potatoes but don't peel. Cut in half lengthwise, then evenly cut each half lengthwise into 5 or 6 thick wedges, each with some peel. Put wedges in a bowl of cold water for 15-20 minutes.

Meanwhile, preheat oven to 500 degrees. Drain potatoes and pat dry. Put in plastic bag and add 1 tablespoon salad oil for each potato. Shake bag, coating wedges lightly with oil.

Spray a non-stick baking sheet with cooking spray for no fat cooking. Arrange wedges in a single layer. Bake uncovered until potatoes are crisp and golden outside (12-15 minutes). Season to taste with seasoned salt. Each potato serves 2.