Scale

2 1/2 pounds of russet potatoes (I used 4 large)

1/4 cup olivie oil

3 Tbls. flour

1 1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. oregano

1/4 tsp. paprika

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Preheat oven to 450 degrees.

Cut potatoes into wedges approximately one inch thick (6-8 wedges per potato depending on how big).

Place wedges in a large bowl and add oil, flour and all seasonings. Toss to evenly coat.

Place wedges on a baking sheet and spread out evenly.

Bake for 20 minutes and then flip wedges. Cook an additional 5-10 minutes, or until done.