PREPARE YOUR TATERS: If you can, try to choose similar size potatoes. Wash and scrub your potatoes well, leaving the skins on. Cut each potato in half longways, then cut into wedges by cutting each half in thirds (or fourths if it’s a particularly large potato). You want to cut the potatoes as evenly as possible, so they will all cook evenly.

SEASON THE WEDGES: Place these wedges in a large bowl. Drizzle them with the olive oil and toss/swirl the potatoes in the bowl until they are all coated in oil. Then, sprinkle the seasoning and salt over the oiled wedges and repeat the toss/swirling motion until each wedge is nice and coated.

COOK THE WEDGES: Heat your cast iron skillet over medium high heat until the surface is hot. I like to use the “sprinkle test” here. When you sprinkle a bit of water on the pan and it sizzles, the pan is hot enough to begin! Do this carefully and with the TINIEST amount of water though. Lay your wedges down in a “circular pattern” to fit the most in the pan. Make sure the largest wedges are towards the center of the pan. Cover and cook these wedges for 6-7 minutes. Then, flip them and cook, covered, for another 6-7 minutes. The insides should be fork-soft. The outsides should have a nice crispness and caramelization

TO SERVE: After they’re done cooking, I like to turn off the heat and flip these on their skin-side and cover again to keep warm. Alternately, you could also keep these in a warm oven (200F or “warm”) until the rest of your dinner is ready. Leftovers will keep in the fridge for up to 5 days and can be reheated in the oven until warmed through.