5-6 medium round red potatoes
2-3 tbsp olive oil
seasonings (see below)
Wash the potatoes and slice each into 8 wedges. Place in a large bowl. Sprinkle oil and seasonings; toss to coat (It helps to add 1/2 of the oil and spices at a time). Spread in a single layer on a cookie sheet with one of the cut sides down. Bake 30-35 minutes at 375º, turning midway through.
Seasonings: For this batch, I used seasoned salt, along with some cumin, paprika, cracked pepper, and a dash of cayenne to give them more "seasoned" and less "salt." Other combinations that might be good would be sea salt and ground pepper or rosemary, or maybe some curry, turmeric, nutmeg and ginger; onion and garlic powder could be good with a sour cream-based dipping sauce...
NOTE: To reheat leftovers, I sauteed them in just a dash of oil, rather than microwaving, to avoid sogginess.