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Peel a couple of fist sized taters per person. ( Or, if you don’t like blood in your taters, just wash ‘em good and leave the peelin on)

Cut them long ways a few times each to make some nice sized wedges.

Dump them all in a zip lock bag with an ounce or two of olive oil and waller them around a while.

Take them out of the bag and shake on some seasoned salt.

Drop them in a deep fryer or Dutch oven with plenty of really hot cooking oil or grease.

When they’re good and done, fish them out and put on a platter with a thick bed of paper towels to soak up the grease.

Really good if you’re already deep frying fish or frog legs.

The folks with low blood pressure can add more salt at the table if they want.