Cut the potatoes into wedges...first, cut off the ends. Then, cut the potato in half. Cut each half in half, lengthwise. Finally, cut them into 4-5 wedges, lengthwise again.
Rinse the wedges with cold water for 10-15 seconds and pat dry.
In a large bowl, mix the oil with the seasonings.
Toss the wedges with the seasoned oil, using your hands to coat each one.
Spread them out on a parchment paper-lined baking sheet that has been lightly greased. They should have ample room and not be touching.
Bake them for 20 minutes.
Flip them over and bake for another 8-12 minutes. Watch them closely those last few minutes, they should be dark golden brown, not black.
Cool a bit and enjoy!
Notes
Adapted from Mark BittmanNutrition facts based on using avocado oil. WW SmartPoints: 8