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I once made potato wedges at my mother's house. Even though I only seasoned them with a little salt, they were very popular. I plan to make them again this time. I cook a little bit as I please. I usually use whatever seasonings I have on hand. I don’t care whether the food I cook is delicious or dark. I recently got McCormick's green peppercorn and salt-and-pepper flavor barbecue seasoning, and I thought it would be good to use it on roasted potato wedges, but I haven't tried the numbing flavor yet. Although it is used for barbecue, I actually like the baked potato wedges very much: it is not numb in the mouth, has a slight salt and pepper flavor, has a cool aftertaste, and has a slight numbness on the tongue, which is very enjoyable.
