Ingredients:

  • 4 large Russet or Idaho Potatoes
  • 3 Tbsp Olive Oil (High-Quality)
  • 2 tsp Seasoning Blend (Garlic powder, onion powder, paprika, salt, pepper)
  • 1 tsp Kosher or Sea Salt (plus more for boiling water)
  • 1 Tbsp Fresh Rosemary, chopped (Optional)

Instructions:

  1. Preheat the oven to 425°F (220°C). Cut the 4 large potatoes into thick wedges. Rinse the wedges thoroughly under cold water to remove excess surface starch.
  2. Place the wedges in a large pot and cover with cold, heavily salted water. Bring the water to a full, rolling boil, then reduce heat and simmer vigorously for 5 to 7 minutes. This par-cooking step expands and softens the surface starch.
  3. Drain the wedges completely in a colander. Allow them to steam dry for 60 seconds. Transfer the wedges back to the empty, hot pot. Shake the pot vigorously for about 30 seconds to roughen the par-cooked surface starch, creating a fluffy coating (sludge) essential for crispiness.
  4. Drizzle the 3 Tbsp of Olive Oil over the roughened wedges. Sprinkle with 2 tsp Seasoning Blend, 1 tsp of Salt, and 1 Tbsp of Fresh Rosemary. Toss well until every wedge is coated in the seasoning slurry.
  5. Arrange the wedges in a single layer on a large baking sheet, ensuring they do not touch or overlap. Place in the preheated oven and bake for 30–40 minutes, flipping halfway through, until deeply golden brown and ultra-crispy.