Ingredients:

  • 2 lbs Russet potatoes, scrubbed clean
  • 3 tbsp extra virgin olive oil
  • 1 tbsp cornstarch
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper

Instructions:

  1. Slice each potato in half lengthwise, then into quarters, and finally into eighths to create uniform wedges. Pat them completely dry with paper towels to remove surface starch.
  2. In a large bowl, toss the wedges with olive oil until evenly coated.
  3. In a small separate bowl, whisk together the cornstarch, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper.
  4. Sprinkle the spice blend over the potatoes and toss vigorously until the wedges are coated in a matte, reddish-orange hue.
  5. For Oven Method: Preheat oven to 425°F (220°C). Spread wedges on a parchment-lined tray—ensuring they are not touching—and bake for 20–25 minutes, flipping halfway through. For Air Fryer Method: Preheat to 400°F (200°C), place in a single layer, and air fry for 15–18 minutes, shaking every 5 minutes.