3-4 well scrubbed large potatoes cut into large wedges
garlic powder and any other seasonings to taste
Preheat oven to 425 degrees F and cover a cookie sheet with aluminum foil. In a gallon-sized zipper baggie mix canola oil and seasonings. Put potato wedges in bag and shake. Place well-coated potato wedges on the cookie sheet (skin side down) and lightly salt the tops. Bake uncovered 15-25 minutes until soft and golden.