2 Tablespoons Olive Oil
4 Mediun Russet Potatoes ( 1 1/2 pounds), scrubbed
2 Teaspoons McCormick Seasoning
It makes enough for 4-6 Servings
1. Preheat oven to 425*F. Drizzle olive oil into a 15x10x1 inch jelly roll pan. (I use a large baking sheet because I don't have a jelly roll pan)
2. Cut potatoes in half lengthwise. Turn cut side down and slice into thin wedges. Place in prepared pan.
3. Sprinkle potatoes with seasoning. Stir well to coat potatoes with oil and seasoning. (This is a great step to have a little helper pitch in. We mix with our hands for the fun of it.)
4. Bake potatoes until fork-tender and golden, 25-30 minutes.