Recipe adapted from Rachel Ray.
Preheat oven to 450 degrees F.
Wash and cut potatoes into wedges. Each potato should give you 12 wedges.
Toss potatoes with remaining ingredients. Spread onto a baking sheet.
Bake for 20 minutes. Test a potato wedge for doneness. It should be easily pierced with knife or fork with no resistance. If it is not soft and creamy, put the baking sheet back in the oven for 5 minutes and check them again until completely cooked.
Use a spatula to remove potatoes from the pan. Serve hot.