Ingredients:

  • 2 lbs Russet potatoes
  • 2 tbsp Extra virgin olive oil
  • 1 tsp Garlic powder
  • 1 tsp Smoked paprika
  • ½ tsp Sea salt
  • ¼ tsp Cracked black pepper
  • ¼ tsp Onion powder

Instructions:

  1. Cut each potato in half lengthwise, then cut each half into 4 equal wedges (yielding 8 wedges per potato).
  2. Place the wedges in a large bowl of ice-cold water for 30 minutes to remove surface starch.
  3. Drain the potatoes and pat them completely dry with paper towels to prevent steaming.
  4. Preheat your oven to 400°F (200°C).
  5. In a dry mixing bowl, toss the dried wedges with 2 tbsp of olive oil until evenly coated.
  6. Sprinkle the garlic powder, smoked paprika, salt, pepper, and onion powder over the potatoes and toss until evenly colored.
  7. Line a baking sheet with parchment paper and arrange the wedges in a single layer, ensuring they do not touch.
  8. Bake for 20 minutes.
  9. Remove from the oven and flip each wedge with tongs.
  10. Bake for another 15–20 minutes until they reach a deep mahogany color and the edges are crisp.