Oven Roasted Potato Wedges

Ingredients

• 4 med-large russet potatoes, scrubbed
• 2 tbsp. olive oil
• 2 tsp Montreal seasoning
  • 1 tbsp paprika
  • 1 tbsp granulated garlic
  • 1 tbsp salt
  • 2 tsp ground pepper
  • 1 tsp dry dill weed
  • 1½ tsp ground coriander
  • ¼ tsp cayenne pepper Instructions

1. Preheat oven to 218°C (425°F)
2. Prepare the potatoes by washing and scrubbing them, then dry them well on a paper towel.
3. Cut each potato into 8 wedges and pat with a clean paper towel to remove as much moisture as possible. (If the potatoes are wet, they will steam rather than roast.)
4. Put the potato wedges into a large bowl, drizzle with the olive oil and toss to coat them evenly. Sprinkle with the seasoning and place the wedges onto a foil lined baking sheet skin side down. Sprinkle with a little more salt. (I line the baking sheet with foil for 2 reasons: Easy clean-up & easy-clean-up!)
5. Roast the seasoned potatoes in the preheated oven for 15 minutes, then give the baking pan a shake to make sure they are not sticking. Continue to roast for an additional 15-20 minutes until they are tender. (Use a fork or paring knife to check for doneness.) dipped the wedges in avocado pesto source