Wash the potatoes to get rid of any dirt (there's no need to peel them).
Cut the potatoes in half lengthwise. Place each half flat-side down and cut each half lengthwise again. For larger potatoes, cut each wedge in half again (lengthwise) giving you a total of eight wedges.
Add the wedges to a large mixing bowl. Spray with low-fat cooking spray (or If using olive oil, drizzle with about two tablespoons olive oil) then toss everything together to coat. Season well with salt and pepper.
Spread the wedges in a single layer over a large baking sheet lined with nonstick foil and bake for 35 to 40 minutes, or until golden and cooked through.
Remove from the oven and while they are still hot, season with salt to taste.
The nutrition information is reflecting low-fat cooking spray. Using olive oil will result in higher calories.Tips:
Soak the potatoes in ice water: If you have the time, once sliced, soak them for 30 minutes to remove some of the starch in the potatoes. This allows the wedges to crisp up a little more than they would otherwise.
Dry your wedges thoroughly: Even if you don’t soak the wedges, once sliced, lay the wedges out on paper towels, cover with more paper towels and press down to dry them completely. The drier the better.
Line a baking sheet with non-stick aluminum foil. The surface of a non-stick foil allows the potatoes to brown without sticking and burning.
Don’t overcrowd the pan and be sure one of the flat sides is touching the foil.
For an extra crispy finish, turn the wedges halfway through baking.