Step 1. Peel the potatoes and cut them into wedges.
Step 2. Season generously with seasoning salt, making sure each wedge is evenly coated.
Step 3. Heat oil in a deep skillet or fryer to 275°F, or until the oil sizzles when a potato wedge is added.
Step 4. Gently add the wedges. Cover with a lid and cook for five minutes. Turn them over and cook again, covered, for five more minutes until they are soft.
Step 5. Uncover and continue cooking until the wedges are lightly browned and crispy on the outside.
Step 6. Serve warm with your favorite dipping sauce.
Step 1. Preheat the oven to 425°F (220°C).
Step 2. Peel the potatoes and cut them into wedges.
Step 3. Toss the wedges in 2–3 tablespoons of oil and season with seasoning salt (or a mix of paprika, garlic powder, and black pepper).
Step 4. Arrange the wedges in a single layer on a parchment-lined baking sheet.
Step 5. Bake for 20 minutes, then flip each wedge. Bake another 15–20 minutes, or until golden brown and crispy.
Step 6. For extra crunch, broil for 2–3 minutes at the end.
Step 7. Serve hot with dip of choice.
