Roasted Potatoes

2 russet Potatoes, sliced into wedges (thin)
1 tbsp olive oil
1/2 tsp ground pepper
1/4 tsp celery salt

Preheat oven to 425. In a med bowl mix the seasonings and oil until well incorporated. Add potatoes and mix until they are completely covered. On a non stick baking sheet add the potatoes (it is important that you DO NOT crowd the pan!) and spread out so they are not touching one another, you want them to be crisp when they are done. Back 20-25 minutes or until they are browned and tender. Serve warm. Be careful when you get them off the pan or you will leave all the good bits and miss the taste entirely. 

These are better than Chips! Seriously! I would eat them every day if I could! Plus, russet potatoes are really good for you, important that you do not peel them or much of the flavor will be lost!