2-3 lbs. potatoes
1 TBS olive oil
salt
Taco Seasoning, if desired
Slice potatoes lengthwise, then cut in 1/4 inch slices. (Sometimes I cut these in half too.) Soak potatoes in water for 20 minutes or until ready to use. I like to cut them in the morning, then they are ready when I am. Drain and dry on paper towels. Spray baking sheet with cooking spray. For crispier potatoes, toss with 1 TBS olive oil in Ziploc bag. Spread in single layer. Sprinkle with salt and seasoning, if desired.
For wedge potatoes: Peel if using idaho, but the skin on red potatoes is thin so can be left intact. Cut potato into whatever thickness wedges you like. Line pan with non-stick foil for easy, fast cleanup. Place wedges in gallon size ziploc bag with 1 TBS oil. Mix to coat and place in single layer on foil. Top with desired seasoning. I like chives, garlic powder, paprika, and coarse ground salt and pepper.
For wedge potatoes: Peel if using idaho, but the skin on red potatoes is thin so can be left intact. Cut potato into whatever thickness wedges you like. Line pan with non-stick foil for easy, fast cleanup. Place wedges in gallon size ziploc bag with 1 TBS oil. Mix to coat and place in single layer on foil. Top with desired seasoning. I like chives, garlic powder, paprika, and coarse ground salt and pepper.
Bake in preheated oven at 450 degrees for approximately 25-35 minutes or until golden brown. Baking time will vary based on how thick your slices are.
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