Ingredients:

  • 2 lbs Russet or Yukon Gold potatoes, scrubbed clean
  • 3 tbsp extra virgin olive oil
  • 1 tbsp cornstarch
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper

Instructions:

  1. Cut each potato in half lengthwise, then cut each half into 3 or 4 equal wedges of uniform thickness.
  2. In a large bowl, whisk together the olive oil and cornstarch until smooth.
  3. Add the potato wedges, garlic powder, paprika, salt, black pepper, and cayenne pepper to the bowl. Mix thoroughly until each wedge is coated in a thin, matte paste.
  4. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  5. Arrange the wedges in a single layer on the baking sheet, ensuring they are not touching.
  6. Bake for 30–35 minutes, flipping the wedges halfway through, until they reach a deep mahogany-gold color and feel firm.