1.Preheat oven to 220°C (200°C fan-forced). Lightly oil two oven trays.
2.Cut each potato into wedges; toss wedges and oil in large bowl. Place wedges, in single layer, on trays; roast, uncovered, turning occasionally, about 40 minutes or until crisp and cooked through.
3.These spice combinations can be tossed with the oil and potato wedges before roasting. Lemon pepper spice; combine finely grated lemon rind, lemon juice and freshly ground black pepper in small bowl.
4.Cajun spice; combine ground oregano, ground cumin, hot paprika, ground black pepper, ground turmeric, ground coriander and chili powder in a small bowl.
You could also use coliban or sebago potatoes for this recipe.Note