Salt and Pepper Potato Wedges
These salt and pepper potato wedges are deliciously simple to make, and full of piquant flavor. Vegan and Gluten Free!
- 4 Large Russet Potatoes
- 2 Tbs Extra Virgin Olive Oil
- 1 Tsp Salt
- 2 1/2 Tsp Black Pepper
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.
Enjoy!