SPG Potato Wedges

1. Preheat oven to 425° F.
2. Line Sheet Pan with parchment paper
3. Cut unpeeled potatoes in half lengthwise. Cut halves again to create quarters. Slice each quarter again to create a wedge.
4. Drizzle with oil and sprinkle with SPG, then toss to evenly coat.
5. Spread out on sheet pan. Try not to crowd—be sure they have a bit of space in between each other.
6. Roast for 18 min or until tender. Sprinkle with salt or more SPG if desired.

For extra crispy fries, place cut potatoes in a large bowl and cover with cold water. Allow to soak at least 30 min or overnight. This removes excess starch which helps the potatoes crisp during cooking. Drain, rinse, and pat dry with a kitchen towel before using.