Crispy Roasted Potato Wedges

I love using red potatoes since they don't require peeling. There's also something special about crispy-on-the-outside and soft-on-the-inside potatoes. These potatoes may take a little longer than skillet potatoes, but they are pretty hands off while they roast. And they are so tasty! My husband loves them, and my kids inhaled all the leftovers the next day....much to my husband's chagrin. :) Enjoy!

Crispy Roasted Potato Wedges
Adapted from America's Test Kitchen Family Cookbook

Serves 4

Ingredients:

• 6 medium red potatoes, sliced into 3/4 in wedges (I tested this with thinner wedges, but the thicker wedges were easier to flip without sticking and breaking. Also, if you get large potatoes instead, you will be making several batches as it will be too many and overcrowd your baking sheet.)
  
• 3-4 T olive oil
• salt and pepper to taste

Directions:

1. Preheat oven to 425 degrees. Line a large baking sheet with tin foil and brush foil with a thin coating of olive oil. 
2. Scrub and rinse the potatoes. Slice potatoes and place in a gallon-sized Ziplock bag. Drizzle oil into the bag and sprinkle some salt and pepper into the bag as well. Seal and shake/massage the bag until all the potatoes are coated with oil and salt/pepper is distributed.
3. Dump potatoes onto the baking sheet, making sure each piece has one cut-side down.
   
    
4. Cover the sheet with tin foil and place on the middle rack of the oven. Roast covered, for 20 min. 
5. After 20 min., remove foil (carefully!!) and place back in the oven. Continue to allow the first side to roast for 10-15 min more, until that side is browned nicely (golden brown). 
6. Remove pan from oven and flip each potato to the other cut-side. (tongs or a metal spatula worked well for me) Place back in the oven for 8-10 min more, or until the other side is well browned. 
7. Remove from oven, sprinkle with some coarse kosher or sea salt. Serve hot.