Ingredients:

  • 2 lbs Russet potatoes, scrubbed
  • 3 tbsp Avocado oil
  • 1 tsp Fine sea salt
  • 1 tsp Garlic powder
  • 1 tsp Smoked paprika
  • 1/2 tsp Onion powder
  • 1/4 tsp Black pepper
  • 1/8 tsp Cayenne pepper

Instructions:

  1. Slice each potato in half lengthwise, then into quarters, and quarters again to create 8 uniform wedges per potato.
  2. Place wedges in a colander and rinse under cold water until the water runs clear to remove excess surface starch.
  3. Pat every wedge bone-dry with paper towels to ensure a crispy texture.
  4. In a large bowl, toss the dried wedges with avocado oil until every surface is glistening.
  5. Sprinkle the sea salt, garlic powder, smoked paprika, onion powder, black pepper, and cayenne pepper over the oiled potatoes and toss until evenly coated.
  6. Preheat the oven to 425°F (220°C) with an empty baking sheet inside to create an immediate sear.
  7. Carefully remove the hot tray and arrange wedges in a single layer, ensuring they do not touch.
  8. Roast for 25–30 minutes, flipping once halfway through, until deep mahogany brown and crispy.
  9. Alternatively, for Air Fryer: Place seasoned wedges in the basket (do not overcrowd) and air fry at 400°F (200°C) for 15–20 minutes, shaking every 5 minutes.