Preheat oven to moderately hot. Lightly oil two oven trays.
Scrub potatoes well.
Cut each potato into wedges; toss potato wedges and oil in large bowl. Place wedges, in single layer, on prepared trays; roast, uncovered, turning occasionally, in moderately hot oven about 40 minutes or until crisp and cooked through.
Per serving: 9.8g fat; 1034kJ (247 cal)
For a lower-fat version, use 1 lightly beaten egg white instead of olive oil - per serving 0.3g fat; 698kJ (167 cal)
You can also use coliban or sebago potatoes for this recipe.
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