Wash your potatoes and cut into wedges. How you cut your potatoes is very important. You only want your potatoes to have two cut sides.  Place the wedges on the baking sheet. Don’t line the baking sheet with foil or parchment paper or else your potatoes won’t crisp up. 

Drizzle with oil all over and use your hands to coat thoroughly. Wash your hands. Sprinkle salt all over. 

Make sure none of the potatoes are touching and that one side of the cut potato is flush with the baking sheet. You don’t want the curved side touching the baking sheet. 

Bake for 25 minutes. Check for desired crisp by flipping one of the wedges over.  Depending on your oven or wedge thickness, you may need to cook for 5-10 minutes longer. Remove from the oven. Using the metal tongs, flip each wedge over so the non-crisp side is now face down on the baking sheet. Return to the oven for approximately 20 more minutes or until desired crisp is achieved.  

Remove from the oven and immediately let cool on a cooling rack with either a piece of parchment, paper towel or tea cloth underneath. 

Enjoy!