Place potatoes in a large pan and cover with cold water. Bring to a boil and boil for 10 minutes. Alternatively, bake the potatoes until fork tender.
Once fork tender, remove potatoes from the water or oven and allow to cool slightly.
Preheat the oven to 425 degrees.
Slice potatoes into 6-8 wedges each.
Mix together the flour and seasonings in a large gallon size bag. Add the potatoes and lightly toss until potatoes are coated.
Grease a baking sheet with 1 teaspoon oil or spray with nonstick spray.
Remove potatoes from seasoning mix, shaking/brushing off the excess flour--DO NOT SKIP THIS STEP or your potatoes will taste like flour!
Spread out the potatoes onto the baking sheet. Toss with remaining oil or spray well with nonstick spray.
Bake for 10 minutes, flip and bake for another 5-10 minutes, or until wedges are crisp and golden brown.
Russet potatoes are best for potato wedges.
I do NOT peel the potatoes first, you can if you like, but JoJo potatoes have the skin left on.
This is one time I prefer using an oil mister or non-stick spray to grease the baking sheet and to lightly spray potatoes. However, you can toss with a bit of canola oil. Don't use olive oil, as the flavor will over-power the fries.
In place of seasoned salt, you can use, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon paprika, and 1 teaspoon onion powder.
If you find that your potatoes are dry and the breading will adhere, dip in beaten eggs or milk before breading.