3-4 Idaho potatoes, cut in wedges
Emeril’s Original Essence (or any other seasoning salt)
Canola/Vegatable oil
Preheat oven to 400°. Toss the wedges in a large Ziploc bag and coat with seasoning. Spread a thin coat of oil on the bottom of a cookie sheet and then place the wedges on a single layer. Bake for approx 35-50 minutes, turning wedges once halfway through. They are done when they are slightly crispy and golden brown. Serve hot with ketchup or barbecue sauce.
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