INGREDIENTS
3
russet potatoes {about 24 oz. total} peeled and cut lengthwise into even pieces
5 tbsp
vegetable oil, divided {peanut or canola oil will work great too!}
3/4 tsp
salt, plus more to taste
1/4 tsp
black pepper, plus more to taste
1 tsp
Lowry’s seasoned salt, plus more to taste {optional}