- 3 large unpeeled russet potatoes, scrubbed and cut lengthwise into 1/2-inch wedges
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 425° F. In a large bowl, toss together all the ingredients. Spread the potatoes in a single layer on a baking pan or sheet.
- Place on bottom rack of oven and roast until the potatoes start to brown, about 20 minutes. Turn the potatoes with a spatula and roast until golden, another 20 minutes. Serve immediately.