Ingredients:

  • 4 medium Russet potatoes (about 2 lbs)
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (or regular paprika)
  • ½ teaspoon dried oregano
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional for heat)
  • Fresh parsley for garnish (optional)

Instructions:

  1. Preheat your oven to 425°F (220°C) to ensure its hot enough to achieve that crispy texture.
  2. Wash and scrub the potatoes thoroughly to remove any dirt. Cut each potato in half lengthwise, and then cut each half into wedges for a total of 8 wedges per potato.
  3. In a large mixing bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper (if using).
  4. Add the potato wedges to the bowl and toss them well until theyre evenly coated with the seasoning mixture.
  5. Line a large baking sheet with parchment paper or aluminum foil. Spread the seasoned wedges out in a single layer on the baking sheet.
  6. Place the baking sheet in the preheated oven and bake for 30-35 minutes, flipping the wedges halfway through for even browning.
  7. The wedges should be golden brown and crispy on the outside. Test one by piercing it with a fork; it should be tender inside.
  8. Remove from the oven and let them cool for a minute. Garnish with freshly chopped parsley if desired, serve hot and enjoy!