Slice potatoes long ways into slices like you would an apple. I usually get about 8-10 wedges out of each potato. Try to keep them all the same size for even cooking times. The thinner you slice them, the quicker they’ll cook and sometimes burn.
In a large bowl or ziploc bag, toss the wedges with the oil and seasonings.
On a large sheet pan, lay out the wedges. Depending on how many wedges you end up with, you’ll probably need 2-3 trays. You do not want to overcrowd the pan!
Bake wedges for 15 minutes and flip.
Bake for another 5-15 minutes depending on desired crispiness. Just keep an eye on them! They can burn quick! I like mine CRISPY and burnt around the edges…so they go in for almost a full half hour.
Remove from sheet pans and add extra salt, if desired.
Serve along side your favorite dipping sauce! For me, that’s a whole lot of RANCH! Check out my recipe for Ranch Seasoning to make your own at home!