This recipe was easy to make and tasted great, but there are two problems you should know about before baking. First, the stated bake time was a bit too long for me. I wouldn't go longer than 15 or 20 minutes per side; some of mine were burnt, and I even cut mine into larger pieces (8 wedges per potato) than the recipe recommends. Second, this recipe can leave behind a hard-to-clean mess on your pan if you aren't careful. I greased my pan (which is already non-stick) but perhaps not enough; I still can't get some of the potato-wedge marks off my pan. Next time I think I'll use lightly oiled parchment paper to avoid this problem, although oiled foil as others have tried may work as well. (Don't use waxed paper; it will burn in the oven.) Other than that, aside from cutting my wedges slightly larger (8 per potato, not 12), I added about 1/4 tsp paprika and 1/4 tsp onion powder for extra flavor. I also used olive oil instead of canola. All things considered, this recipe is easy to make and tastes great--just be sure to watch the bake time and potential cleanup issues.
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