Ingredients

• 8 large russet potatoes, peeled
• 1/2 cup (1 stick) butter, melted
• 1/2 cup olive oil
• 2 tablespoons seasoned salt

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Instructions

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 on 2 baking sheets. Bake until tender and golden, turning potatoes and rotating sheets halfway through baking, about 45 minutes. Serve immediately.