5 russet potatoes
4 tablespoons butter, melted
2 tablespoons olive oil
2 teaspoons seasoning salt
freshly ground black pepper
Directions:
Preheat oven to 450ºF.
Wash each potato well, peel if desired, although peeling is not necessary. Cut each potato into eight wedges, cutting first in half, then half again, and then halves of the quarters.
Combine the melted butter, olive oil and seasoning salt in a small bowl. Mix well to combine.
Toss the potato wedges in the butter/oil mixture and lay them out on a baking sheet individually, make sure the wedges are not actually touching each other.
Sprinkle all the wedges with freshly ground pepper and then bake for 45 minutes. Flip them at the 30 minute mark to crisp both sides.
Serve with ketchup or sour cream for dipping.
Makes 40 wedges.