Recipe information
Yield
Makes 8 child-size and 4 adult-size servings
Ingredients
8 large russet potatoes, peeled
1/2 cup (1 stick) butter, melted
1/2 cup olive oil
2 tablespoons seasoned salt
Preparation
Preheat oven to 450°F. Cut each potato lengthwise into 8 wedges; toss in bowl with butter, oil and seasoned salt. Arrange in single layer on 2 baking sheets. Bake until tender and golden, turning potatoes and rotating sheets halfway through baking, about 45 minutes. Serve immediately.
