Oven-Baked Potatoes

Preheat the oven to 450 degrees. Cut the potatoes into uniform-sized strips. Long, large wedges are best. Rinse the potatoes by dipping them in cold water. Turn out on a dish towel and pat dry with absorbent paper towels.

Coat a baking sheet with vegetable oil using a brush or cooking spray. Place the potatoes on the baking sheet in one layer and brush or spray with olive oil (keep a sprayer or mister container filled with olive oil for this use). Bake in the oven on the lowest shelf until they brown, about 20-25 minutes, turning once or twice. Serve immediately.

DO-AHEAD TIPS: Instead of serving immediately, place potatoes in the refrigerator immediately to cool. When cool, transfer to a freezer container, label, and freeze. Keep the potatoes frozen for up to 1 month. To serve, spread the frozen potatoes on a baking sheet and bake at 450 degrees until thawed and golden. Turn once or twice.

SERVING TIP: You may want to sprinkle oven-baked potatoes with some Parmesan cheese, garlic powder, or herb-flavored salt toward the end of baking for a deliciously different taste sensation.