Baked potato wedges with seasoned salt

Here's a side dish that's good for picnics, or at any time of year. From Bon Appetit, June 2000. Serves 8.

8 large russet potatoes, peeled
1/2 cup (1 stick) butter, melted
1/2 cup olive oil
2 Tbsp seasoned salt

Preheat oven to 450°F. Cut each potato lengthwise into 8 wedges; toss in bowl with butter, oil and seasoned salt. Arrange in single layer on 2 baking sheets. Bake until tender and golden, turning potatoes and rotating sheets halfway through baking, about 45 minutes. Serve immediately.