2 lb (900 g) unpeeled russet potatoes, cut into wedges 1/2 inch (1.5 cm) thick

2 tbsp (30 ml) vegetable oil

With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.

On the prepared sheet, toss the potatoes with the oil. Season with salt and pepper. Arrange the potato wedges skin side down. Bake for 45 minutes or until golden brown.

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