Oven Roasted Potato Wedges

This is my all-time, very favorite way to eat potatoes. I almost didn't share this recipe (it's not really even a recipe, more like a method), but I thought some of you might be interested in this simple preparation. 

Here's what you need:

potatoes

butter

olive oil

salt, pepper

Here's what you do: 

Cut potatoes in wedges. Melt butter and oil in pan. Slather the melted butter/oil all over the potatoes. Sprinkle generously with salt and pepper. That's it! 

Use an old-fashioned aluminum pan if you can – or baking sheets -  glass does not work well here. 

Keep your oven nice and hot (maybe 400 degrees) and check them every so often so they don’t stick.

Start with skin-side up until the potatoes are cooked all the way through, then turn them, one at a time, skin-side down and continue baking until nice and brown. Be patient and allow them to get kinda chewy and dark. Turn them a few times to get that perfect color.

I actually made 100 portions of these last year for my church’s Vacation Bible School. I baked them in the morning and kept them warm in crock pots for a few hours – they were perfect.

Bring on the ketchup!