Ingredients

• Nonstick vegetable oil spray
• 2 pounds unpeeled russet potatoes or purple potatoes, scrubbed, cut lengthwise into 1/2- to 1/3-inch wedges
• 2 tablespoons canola oil

Instructions

1. Preheat oven to 450°F. Spray large rimmed baking sheet with nonstick spray. Toss potato wedges with canola oil in large bowl. Sprinkle potato wedges generously with salt and pepper; spread in single layer on prepared baking sheet. Roast potato wedges until tender and brown in spots, turning occasionally, about 45 minutes. Sprinkle with salt and pepper and serve.