1-2 Russet potatoes per person, cut in half lengthwise, then cut into 1/2-cm thick wedges
2 T Canola oil
one small garlic clove
1/4 cup red wine vinegar (they're not created equal - I only use Colavita)
1 teaspoon extra virgin olive oil
Generous pinch dried oregano
Put 2 sheet pans in the oven and preheat to 450
Trim potatoes into steak wedges. Toss in a bowl with 2 T canola oil
Divide potatoes between sheet pans, spreading evenly
Roast for about 25 minutes, turning and shaking the pan halfway thru baking time to ensure they're cooking evenly. Meanwhile, make dressing. Combine olive oil, vinegar, salt, pepper and oregano in a small measuring cup or serving bowl (I use a small ceramic pitcher). Use a garlic press to press clove into dressing. Stir to combine. Reserve.
Potatoes are done when slightly blistered, golden, and delicious. Toss with salt and serve on a platter with dressing on the side.