Ingredients
4 medium russet potatoes (about 2 pounds total), peeled and cut into 3/4-inch-thick wedges
1 tablespoon plus 1 teaspoon olive oil
1 teaspoon coarse salt
Preparation
Preheat oven to 500 degrees. Toss potatoes with oil and salt in a large bowl. Arrange in a single layer on a rimmed baking sheet. Roast, turning once, until tender and slightly browned, 20 to 24 minutes.
