Roasted Potato Wedges

4 large potatoes
4 tablespoons extra virgin olive oil
1 teaspoon McCormick’s ®Rotisserie Chicken Seasoning
1 teaspoon garlic powder
½ teaspoon kosher or sea salt
½ teaspoon freshly ground black pepper

Peel and rinse potatoes. Cut potatoes into lengthwise wedges (approximately 8 to 10 wedges per potato). Place potato wedges on an aluminum sheet pan.  Drizzle with extra virgin olive oil.  Sprinkle with rotisserie seasoning, garlic powder, salt, and pepper.  Toss until potatoes are evenly coated with oil and seasonings.  Place in 450° oven for 30 minutes or until potatoes are fork-tender and golden brown.

Try using ranch dressing, Italian dressing or pesto instead of rotisserie seasoning.