While russet potatoes will make perfectly respectable roasted potato spears, waxy potatoes, like Yukon Golds or Red Bliss, are more likely to hold their shape and resist crumbling when exposed to a hot oven. Cutting them into lengthwise wedges, rather than into cubes or chunks, limits the number of sides that must be browned. And, since the starch in potatoes can cause them to stick and burn easily, some recipes suggest lining your baking sheet with nonstick aluminum foil. Place the wedges on the baking sheet in one uncrowded layer, with a flat side down.
