Prep time: 10 minutes; Cook time: 40 minutes Makes 6 servings
Reynolds Wrap Release non-stick foil
2 tablespoons olive oil
2 teaspoons seasoned salt
1/4 teaspoon pepper
6 large red potatoes (about 2 pounds), each cut into 8 wedges
Preheat oven to 450. Line a shallow baking pan with Reynolds Wrap Release foil with non-stick side toward food. Combine olive oil, seasoned salt and pepper in a large bowl. Add potatoes; toss to coat. Spread potatoes in a single layer in foil-lined pan. Bake 40-50 minutes or until potatoes are browned and crisp.
For southwestern roasted potatoes substitute the following for the seasoned salt and pepper: 1-1/2 teaspoons chili powder; 1/2 teaspoon ground cumin and 1/2 teaspoon salt.