Cut as many Russet (baking) potatoes as you need into long-ways wedges (maybe eight pieces from a medium potato). Peeled or not doesn't matter. I have one son who will eat as many as four-potatoes-worth of these, so I can't really tell you how many to make! This is also good using small red potatoes - I don't peel those, just poke their eyes out.
In a large plastic baggie (like the ones in the produce department) - for six potatoes - combine 1/4 cup vegetable oil (that's a guess, I use a "glug" or a "dollop"; it's just for distributing the other flavors and non-stickiness), 1/4 cup Balsamic Vinegar (any brand), 1 tbsp. dried basil flakes, some chopped fresh parsley if you have it (they don't call me "Princess Parsley" for nothin'), 1tbsp. Lawry's Season Salt, small sprinkle of garlic powder or one crushed clove of garlic (you can use garlic salt, but then don't put in the Lawry's salt, too, or it will be too salty), and a little pepper if the kids will eat it.
This can be jazzed up or down anyway you wish. No Balsamic vinegar? Substitute Italian salad dressing and omit the dollop of oil. (But I think the Balsamic vinegar is the real key to the whole thing.) Don't like Lawry's? Just use plain salt instead. You can cut down the oil to as little as one tablespoon, too, though spread out among six potatoes, 1/4 cup isn't much and a lot stays on the pan! Add a little shot of tobasco if you want fire. The basics are the vinegar-y/salty/garlic-y flavors. If you don't like to use plastic bags (many do not for ecological reasons), the whole mess can be smushed with your hands in a roomy bowl, too.
Smush this together in the bottom of the bag or bowl, then dump in the potato wedges and smush to coat.
Spray a jellyroll pan or cookie sheet WITH SIDES with a little cooking spray (Pam). Dump out the wedges and spread out as much as you can. Bake at 400°F for about 20 minutes, in the lower 1/3 of your oven. Turn over with spatula. Bake until well browned - turning again if you wish. Test with fork for doneness - they should "sizzle."
My "kids" (now 32, 30, 28, & 17 - but they grew up on these) fight for the "burned" ones. Two-year-old grandson spurns other foods at meals that feature these potatoes.
Susanna C.
(2/17/00)
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