3 Potatoes, peeled and cut into even wedges
5 Tablespoons Veg, Canola Oil, divided
3/4 Teaspoon Kosher Salt or a little more
1/4 Teaspoon Fresh Ground Black Pepper
Preheat the oven to 450. Place the potato wedges in a large bowl and cover with hot water. Soak for 10-20 minutes. Put 4 tablespoons of the oil on a baking sheet. Take a pastry brush or paper towel and oil all of the sheet and also the sides. Set aside. Next drain the potatoes and spread out on paper towels and dry. Dry the bowl and return the potatoes to it and put the remaining spoonful of oil on them. Arrange the potatoes on a single layer and cover with foil and bake for 5 minutes. Uncover and continue to cook for another 15 minutes. Rotate the cookie sheet Flip the potatoes with a pair of tongs and put back in a single layer and continue to cook for 10 more minutes or until golden brown. When done put on a paper towel layered plate to absorb some of the oil. Sprinkle with some more salt and pepper if needed.
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