Ingredients:

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

Instructions:

  1. Cut each potato in half lengthwise, then cut each half into 3 or 4 equal wedges. Pat the wedges bone-dry with a paper towel to ensure maximum crispiness.
  2. In a large bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, kosher salt, and cracked black pepper. Add the potato wedges and toss vigorously until every wedge is evenly coated.
  3. Arrange the wedges on a parchment-lined baking sheet in a single layer, ensuring they do not touch to prevent steaming.
  4. Bake at 425°F (218°C) for 20 minutes, flip each wedge with tongs, and bake for another 15 minutes until mahogany-colored and the edges are golden brown.