You want a pretty even rectangle shape, but try not to waste too much of the potato. The first cut is what will dictate the size of your cubes.
You can also dice the sides you cut off to make the rectangle, if you don’t mind having a few uneven pieces. Otherwise, discard them.
To cook, drizzle the wedges with 2 tablespoons (30 ml) of olive oil, sprinkle them with salt, and roast them in a 400 °F (204 °C) oven for 40 minutes, tossing them every 10 minutes.
Try to make the rounds as evenly sized as possible so they will cook consistently.
