- 6 Yukon Gold potatoes
- 2 tbsp olive oil
- seasoning salt
- parchment paper
- large collander
1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
2. Wash potatoes and slice each potato in half lengthwise. Slice each potato half into 8 lengthwise wedges and place into collander.
3. Rinse wedges in collander and drain well mopping lightly with a piece of paper towel. Place potato wedges into a large bowl and drizzle with olive oil. Mix well with your hands so that the oil is distributed among the potatoes. Place wedges skin side down onto parchment paper in one layer . Sprinkle with seasoning salt. Bake for 30 minutes, then remove tray from oven and move potatoes from the outer edges to the center and move the pieces from the center to the outside edges of the baking tray. Continue to bake for another 15-20 minutes, or until lightly browned and crispy.