Recipe from: Annie's Eats
3 russet potatoes, cut into wedges
5 tblsp vegetable oil
3/4 tsp kosher salt
1/4 tsp black pepper
Preheat your oven to 475*. Place wedges in large mixing bowl. Cover with hot water, soaking the wedges for 10-30 minutes. Put 4 tblsp oil onto heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil. Sprinkle the pan evenly with the salt and pepper. You could even add some additional seasonings if you'd like. (cajun, herbs etc...)
Drain the potatoes onto paper towels. Wipe out the now empty bowl so that it is dry. Return to the bowl and toss with the remaining 1 tblsp oil.
Arrange the wedges onto the baking sheet in a single layer. Cover with foil and bake for 5 minutes. Remove the foil and continue to bake until the wedges are spotty brown in color, about 15-20 minutes, rotating the baking sheet after 10 minutes. Take the pan out of the oven, flip each wedge using a tongs. Bake for another 5-15 minutes until the wedges are golden brown and crisp.