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1. Preheat the oven to 450°F. Peel the potatoes and cut them in half lengthwise. Stand each half upright on a chopping board and slice it in thirds down its length, making 3 wedge-shaped pieces.
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2. Blanch the wedges by cooking them rapidly for 3minutes in enough unsalted boiling water to cover them. Drain and pat them dry with paper towels.
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3. With a pastry brush or paper towels, butter a baking dish large enough to hold the potatoes side by side in a single layer. Dribble melted butter over the tops and sprinkle them liberally with salt.
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4. Roast them in the center of the oven for 15 minutes, turn them, and roast another 15 minutes.
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5. These crisp potato wedges make excellent accompaniments to roasted meats or poultry.
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