2 russet potatoes, cut in 1/2 lengthwise, halves cut lengthwise into fourths to make 16 big, fat wedges 1/4 cup extra-virgin olive oil Kosher salt
Preheat the oven to 425 degrees F. Preheat a baking sheet in the hot oven for at least 5 minutes.
While the baking sheet is heating, toss the potatoes with the olive oil and 3/4 teaspoon salt in a large bowl. Then dump the potatoes out onto a baking sheet, spreading to a single layer. Roast for 40 to 45 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy.
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