375o 45-50 minutes
4 small unpeeled russet potatoes
1 tsp onion flakes
½ tsp oregano
¼ tsp garlic salt
1/8 tsp paprika
1/8 tsp pepper
1 Tbsp olive oil
Line cookie sheet with foil. Spray foil with vegetable cooking spray. Set aside.
Scrub potatoes, pat dry with paper towels. Cut each potato in half length-wise. Cut each half into 4 long wedges. Set aside.
In a small bowl, combine onion flakes, oregano, garlic salt, paprika and pepper. Mix well.
Brush cut-sides of potato wedges with oil. Sprinkle cut sides of wedges with spice mixture. Place potatoes cut-sides down, on prepared cookie sheet.
Bake until undersides are golden brown (about 30 minutes). Using a large metal spatula, turn wedges. Bake until potatoes are golden and fork-tender (about 15-20 minutes)
Place wedges in serving dish.