Halve 2 russet potatoes lengthwise, then cut into 1/4-inch-wide wedges. On rimmed baking sheet, toss potatoes with 2 tbsp. olive oil; season. Arrange in a single layer and roast at 450° until golden and crispy, turning once, about 12 minutes per side. Season with flaky sea salt.
This recipe is part of our epic crudités party platter! Click here to get the rest of the recipes.