Roasted Potato Wedges with Seasoned Salt



4 large russet potatoes, peeled
1/4 cup butter, melted
1/4 cup olive oil
1 tablespoons seasoned salt

1. Preheat oven to 450°F. Cut each potato lengthwise into 8 wedges; toss in bowl with butter, oil and seasoned salt. Arrange in single layer baking sheet. Bake until tender and golden, turning potatoes and rotating sheet halfway through baking, about 45 minutes. Serve immediately.

4 servings

Bon Appétit