Kosher salt is coarse grained and flaky. It imparts a more mellow saltiness than table salt does. If you're on a sodium-restricted diet, reduce salt in this recipe to 3/4 teaspoon of kosher salt or 1/2 teaspoon of iodized salt.
Cut each potato lengthwise into 10 to 12 wedges. Drizzle with oil, and sprinkle with next 4 ingredients; toss to coat.
Arrange potato wedges, skin side down, in a single layer on a baking sheet coated with cooking spray.
Bake at 450° for 35 to 40 minutes or until golden brown.
*3/4 teaspoon iodized salt may be substituted for 1 1/2 teaspoons kosher salt.
This is a great side dish. I would watch the time on the oven, ours was ready about ten minutes before the timer went off. They are just great! Perfect with burgers, chicken or steaks.