4-6 large baking potatoes, washed and unpeeled
4-6 tablespoons (60-90ml) olive oil
Preheat oven to 400F (200C).
Scrub the potatoes with a soft vegetable brush and rinse. Dry potatoes with a towel. Cut them in half lengthwise, then cut each potato half in thirds lengthwise. You’ll have 6 long wedges from each potato.
Place olive oil in a large bowl and add potatoes. Mix until all the potato wedges are covered with olive oil and season with salt and pepper. Spread the potato wedges in single layer with 1 cut-side down. To ensure they will crisp up nicely, make sure that they do not overlap.
Bake for 30 minutes and turn the wedges over. Bake for an additional 20-25 minutes until the wedges are golden brown, crispy outside and tender inside.