I’m typically not a fan of pre-made spice mixes, though can make an exception for seasoned salt. Maybe it’s because I grew up with it. Maybe I just like the orange colour. Either way, it works.
Time: 60 minutes
800g potatoes (approx. 4) cut into 8 wedges each
30g cold-pressed avocado oil or other cold-pressed, neutral-flavoured oil
5g seasoned salt
Preheat your oven to 220C.
Place the potato wedges in a medium mixing bowl. Drizzle with oil. Sprinkle with salt. Toss to coat evenly.
Place wedges in a single layer on a parchment-lined baking sheet.
Bake for 45 minutes (or until well browned), turning the wedges once or twice to cook evenly.
Remove from heat and serve immediately.