- 3 tablespoons high-heat cooking oil, divided
- 1 1/2 pounds russet potatoes (about 3)
- 1 1/2 teaspoons sea salt
- Paprika or cayenne, to taste (optional)
Preheat oven to 425° F.
Use about 1 teaspoon oil to coat a baking sheet.
Scrub potatoes well but do not peel. Slice each potato lengthwise, into 8 wedges.
Combine potato wedges and remaining oil on the oiled baking sheet. Toss gently to combine, then season to taste with salt and paprika or cayenne.
Spread potatoes evenly across the pan. To prevent sticking, arrange them so each wedge has a cut side touching the baking sheet, and no potatoes are touching their neighbors.
Bake for 25 to 30 minutes, stirring halfway through cooking to help them brown evenly.
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