Simplest Potato Wedges

I don't know if it's the weather or my time of life, but I've really been craving potatoes lately - specifically fries. (It's a good thing I don't own a deep-fryer, or I'd get into all sorts of dietary trouble.)

I could satisfy this craving by ordering fries from our local tavern (they make smashing burgers too). But it's cheaper and healthier - and almost as quick - to make potato wedges at home. Here's my minimalist method, designed to use as few dishes and utensils as possible:

Heat oven to 450º (if using convection, 425º).

Scrub 1 medium-to-large baking potato per person. (If it's been a particularly rough day, make extra.)

Cut the potatoes lengthwise, into eight wedges each, and line them up, cut side down, in your chosen pan.

Drizzle olive oil up and down the rows of cut potatoes.

Rub the cut side of each potato wedge on the oily pan, then flip it over (the potato, not the pan) and rub the other cut side. To speed up this step and exercise your brain, use both hands and do two slices at once.

Stand all the wedges up so that the skin is against the pan (this will keep them from sticking). Space them evenly, then sprinkle with your choice of seasonings - I like to use kosher salt, freshly ground pepper, and paprika.

Bake for 25-30 minutes until browned and slightly bubbled...

...then serve and enjoy. If you are a salt fiend and blessed with low blood pressure (as are Mr. M and I), bring the pan to the table so you can rub the potato wedges in the deliciously crunchy salt left behind.

Note: Any starch-induced guilt may be assuaged by filling the rest of your plate with salad.

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