Roasted Potato Wedges

I made these roasted potato wedges to go with my Fish Fry with Lemon Zest. It only seemed right. While these are a poor substitute for proper french fries, they are much easier to make and healthier than their fried superiors. Plus, it is hard to have Fish and Chips without the "Chips" part and I just didn't have it in me to deep fry two things in one night without putting the fire marshal on alert. These wedges are nice as a quick and easy starch for any meal, but they do compliment the fried fish in an extra special way. They are smooth and creamy inside with a crisp, salty exterior that will leave you satisfied and happily full of carbs.Roasted Potato Wedges (Fish and Chips Part 2)
Ingredients:
2 Russet potatoes
2 Tbs. vegetable oil
salt and pepper

1. Peel the potatoes and slice them into thin wedges.
2. Toss with oil and salt and pepper.
3. Set the wedges on a rack on top of a baking sheet. Make sure the spray the cooling rack with non-stick spray. Place the pan in a 375 degree oven and bake the wedges for 30 minutes.
4. Turn on the broiler and let them broil until crispy.
5. Remove from the pan and serve hot.
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