Roasted Baby Potato Wedges

• 2 pounds Baby Red Potatoes
• 1/4 cups Olive Oil
• 1-1/2 teaspoon Seasoned Salt

1. Preheat oven to 450F.
2. Wash and quarter each potato into wedges. Place into plastic zip bag. Pour in olive oil and seasoning. Close bag and mix ingredients by turning bag until everything is well combined.
3. Empty potatoes onto a large rimmed baking sheet. If you have a stoneware baking sheet, this is a great time to use it, but otherwise just use metal. Arrange potato wedges in a single layer with a cut side down. Sprinkle lightly with a bit more seasoned salt.
4. Roast for 20 minutes. After 20 minutes, flip the potatoes so the other cut side is against the baking sheet. Roast for 20 more minutes. Potatoes should be nicely browned.
5. Remove from oven and warn those who are hovering that they are too hot to eat. When you hear a yelp the moment your back is turned, just say, "I told you so."

red potatoes, ubc, salt

Taken from tastykitchen.com/recipes/sidedishes/roasted-baby-potato-wedges/ (may not work)