Firstly, wash your potatoes well, because you will be leaving the skins on for this recipe.

Preheat the oven to 375*F

Mill the flour, I like to use soft white wheat, but really any variety will do here.

Add the sea salt, onion powder, garlic powder, and paprika to the milled flour and mix to combine. Set bowl to the side.(You can also just use your favorite seasoning blend here.)

Then, slice your potatoes into wedges. We like to slice the wedges to the largest side is about an inch or slightly less. If they are too thin, they will burn. We usually get about 8 wedges per large potato. But. try to keep the wedges as even size as possible.

Toss the potato wedges in the dry seasoning blend to coat each piece.

Prepare your baking sheet with parchment paper if you wish for easier clean up. OR you can just put the butter right onto the baking sheet if you prefer. Place the butter on the baking sheet and put into the oven until it is melted, but not browned. Once the butter is mostly melted, using hot pads remove from oven and make sure the butter is spread evenly on the baking tray.

Once the butter is melted, then start placing the seasoned potato wedges onto the baking sheet. Be careful it may be hot. Make sure to place the wedges in a single layer with one cut side down. Make sure the pan is not too crowded, trying to not let the potato wedges touch.

Bake in the oven for 1 hour, half way through flip the potato wedges over to the other cut side for even browning.

Lastly enjoy! You can serve with your favorite dipping sauce or plain.