Potato Wedges

I first had these when my good friend and then-roommate made them in college and they have since become a regular family favorite. (They're the only way so far that my almost-four-year-old will eat potatoes.) I have modified them only slightly, just to make them even faster, and I love that they're so quick to whip up from scratch!

POTATO WEDGES

Serves 4 (I like to double the recipe for my family--we always eat more than 1 potato per person when they're cooked this way--which leaves some leftovers)

4 medium potatoes, cut into large wedges
1 Tb. olive oil
1/4 tsp. pepper
1/8 tsp. garlic salt

Preheat oven to 425 degrees.
Place cut potatoes in a large bowl, sprinkle with oil, pepper, and salt. With hands, toss gently to combine.
Arrange seasoned potatoes in single layer on greased baking sheet.
Bake 10-15 minutes, then turn potatoes with spatula and bake another 10-15 minutes, or until golden brown. Serve immediately with ketchup or other desired dipping sauce.