Preheat the oven to 450° F and line a baking sheet with parchment paper or foil and set aside.
Slice the potatoes into wedges, approximately 8 per potato.
In a small bowl, whisk together the olive oil and seasonings.
Place the sliced potatoes into a large zip top bag and pour the mixture over the top. Seal and shake to evenly coat the potatoes.
Pour the potatoes onto the prepared baking sheet in an even layer.
Bake for 20 minutes, flip, and then bake another 15-20 minutes until golden and crispy.
Notes
Store leftovers covered in the fridge for up to 3 days. Other potatoes like yukon gold or red potatoes may be used.A mixture of oil and melted butter can be used.