I use russets. Put cut potatoes in cold water for at least 30 minutes. Drain and towel dry. Spray with Liquid Aminos. Put seasonings in ziploc bag-shake potatoes to coat. Drizzle a little oil in the bag. Arrange on baking pan in single layer.

▢ 4 medium/large yukon gold potatoes, washed, halved and cut into ½-inch slices
▢ 3 tablespoons olive oil
▢ 1 ½ tablespoons white balsamic vinegar
▢ 1 ½ teaspoons paprika
▢ ½ teaspoons smoked paprika
▢ 1 teaspoon chili powder
▢ 1 teaspoon ras el hanout
▢ 1 teaspoon ground cumin
▢ 1 teaspoon dried thyme
▢ 1 teaspoon salt
▢ ¼ teaspoon garlic powder
▢ ⅛ teaspoon ground cayenne pepper
▢ Some ground black pepper & additional sea salt, to taste, as garnish

Preheat the oven to 425°F (220°C). Then, wash the medium – large yukon gold potatoes well, halve them, and then cut the halves flat side down into ½-inch thick wedges.
Add all the wedges to a large bowl, add the rest of the ingredients (except for the ground pepper & additional sea salt), and mix the potatoes together well (don't bother with a spatula – use your hands!), until each wedge is well-coated in spices and oil. Transfer the wedges to a baking sheet lined with aluminum foil (spray the foil with non-stick baking spray beforehand, too), spread them out relatively evenly. Then, bake the wedges for 50 minutes or until tender, turning halfway through (25 minutes in).
Garnish with additional ground black pepper & sea salt before serving, if need be.