The MOST Amazing Potato Wedges

Potato Wedges... they're like french fries, only thousands of times better. They're french fries on crack, the epitome of sliced potato side dishes, and dare I say... starchy spiced heaven on a plate. I think the only potato creation better than potato wedges are bacon-and-cheese stuffed potato skins. (Most unfortunately, those gorge potato skins are also REALLY unhealthy, and we don't want that!)

The greatest thing (I think) I about the potato wedges I'm about to show you how to make is that they actually aren't all THAT bad for you (as hefty servings of starch go, anyway). The secret? They're baked (not fried!) and only lightly coated in super-good-for-you olive oil instead of submerged in gallons of melted lard.

Ready? Set? Go. In 30-40 minutes (depending on how skilled you are with a cutting knife and how fast your oven preheats) these beauties can be all yours. (Or, if you're feeling generous, shared with the family.)

 First things first, get your oven preheating to 400 degrees F. Then, grab some potatoes (how many and what kind is really up to you - usually guessing about 1 medium potato per person served is accurate. Also, I used red potatoes, which are a bit sweeter and more dense, but you can use golden, too!) Leave the skin ON and cut them into wedges (you should get 8 wedges per potato, give or take!)

Line a rimmed baking sheet with aluminum foil (it makes clean up so much easier!) and drizzle some olive oil on it (a few tablespoons or so.) Take a basting brush and spread the oil evenly over the surface so you ensure that all the potatoes will have a thin bed of oil!

 Lay your potato wedges on the sheet, taking care that all of them have the skin on the side and NOT resting on the foil. (You want to make sure the flesh of the potato is on the foil so they cook properly!) Brush each potato wedge with olive oil. You shouldn't need a lot - just enough for a really light coat.

Now it's time for what is always my favorite part, the spices. A few sprinkles of salt and pepper are a must. I also added the earthy spice of rosemary, and kicked up the heat with some red pepper flakes (those babies are strong, so use sparingly!!) and another phenomenal spice from the Pepper Palace which they are famous for - their Chop House Seasoning. (Check out their website by clicking on their name above, and look back at my recipe for family-style chicken pot pie to see how I used their sweet Zesty Apple Rub.) I can't even describe how wonderful Chop House is. It's got a lot of kick and spice without being "hot" and can be used on - quite literally - just about anything you cook.

Once your wedges have a nice coating of spices, it's time to pop them in the oven! About 25 minutes at 400 degrees should be perfect.

Once they're done, the spiced side should look just about the same as it did before, and the other side should be crispier and golden brown.

The finished wedges look and taste amazing! Let them cool for a few minutes before serving, and try them with ketchup or any other of your favorite dipping sauces.