These salt and pepper potato wedges are deliciously simple to make, and full of piquant flavor. Vegan and Gluten Free!
Preheat the oven to 450 degrees F.
Wash and dry your russet potatoes. Cut them into fairly even-sized wedges (see photos for reference).
Toss the potato wedges with the olive oil, salt, and pepper, until they're all evenly coated.
On a baking sheet lined with parchment paper, bake potatoes for 40-50 minutes, turning halfway, or until desired doneness is reached. Please note that cooking time may vary based on how big you cut your wedges.
When done, top with a little extra fresh-cracked black pepper (if desired), and serve warm.