This dish, and variations of it, is a quick, filling side dish. I like the fact that, with different spices, the potato wedges can fit a variety of main dishes as a side.
Easy Potato Wedges
2 large potatoes
2 Tbsp oil
spices of choice (I used garlic salt and thyme)
Cut the potatoes lengthwise into 6-8 wedges. Leave skin on.
Toss potatoes and oil in a bowl till the wedges are coated.
Spread wedges on a baking sheet and sprinkle spices on the potatoes evenly.
Cook at 475 for 20 minutes, turning halfway through cooking time.
These turn out crispy and well-seasoned, and we were pleased, especially because we were hungry! They could be dipped in ketchup, or typical baked-potato toppings, if you like that sort of thing.