This particular style of potato is one I remember having many times growing up. I find it funny that,as an adult, I have never made it before now.  This approach to the potato is sincerely satisfying in a comforting and simple sort of way.  I cannot remember how they were seasoned back then; I will have to ask my parents.

I simply cut three medium baking potatoes into eight wedges each.  Mixed together one packet onion seasoning mix and one third cup olive oil in a gallon sized plastic bag.  I then added the cut potatoes to the mix and shook around until potatoes were well coated.  I then poured the whole mess onto a foil lined cookie sheet and roasted in a 425° oven for 40 minutes.  They were perfect combination of crisp on the outside and fluffy on the inside.  I served them with my favorite fry sauce blend (mayo, ketchup, straight hot horseradish, and sriracha).