In a large, microwave-safe bowl, toss potato wedges with oil and salt (or spice mixture); cover tightly with plastic wrap. Microwave on high until potatoes are tender but not falling apart, 7 to 9 minutes total. Shake bowl (it will be hot!) without removing or disturbing plastic wrap to redistribute the potatoes halfway through cooking.

The plastic wrap is going to expand dramatically – don’t worry, it will be fine.

When ready to remove, the potatoes should be not quite cooked through, a little soft and gummy, and just a bit translucent at the very edges. If not recover and put back in the microwave for a minute or two.

Make about an inch-long puncture with a sharp knife in plastic wrap, being very careful of the steam that will rise. When the steam dissipates, remove plastic. Very gently stir, then using a slotted spoon and allowing excess moisture to fall back into the bowl, arrange potatoes on rimmed baking sheet and cool about 10 minutes on the counter. (Potatoes can sit at room temperature for up to 2 hours.)

Without being overly fussy, it’s best if the larger potatoes are on the outside and smaller ones are in the middle. Knock them over so a cut side is down. Bake at 450 for about 30 to 35 minutes total, turning over once the bottoms are nicely browned, at about 15 to 20 minutes. Continue to bake until golden, brown, and delicious.

Notes:

• Some of the oil and salt or spice mixture IS discarded when potatoes are drained.
• Expand recipe by using a potato per person (if medium-sized)
• Size matters – if you use all different sizes, they’ll cook at different rates.
• Salt is really not optional – it helps draw out the moisture and make a crisp crust. If your spice mix doesn’t have it, add 1 1/2 teaspoons of salt and 1 1/2 teaspoons of seasoning mix.
• Kosher is better in this case because it is made specifically to help draw moisture out of items but it is NOT a 1 to 1 substitution with table salt. Here’s Morton’s Conversion Chart.