Ingredients
- 4 medium russet potatoes about 2 pounds
- 2 1/2 tablespoons olive oil
- 1 1/2 teaspoons garlic powder
- 1 teaspoon paprika
- 3/4 teaspoon onion powder
- 1 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- Fresh parsley chopped (for garnish)
- Preferred dipping sauce optional
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
- Wash and scrub the potatoes well. Cut each potato in half lengthwise, then cut each half into 3-4 wedges.
- Pat the potato wedges dry with paper towels. Place them in a bowl. Drizzle olive oil over the wedges, then sprinkle them with garlic powder, paprika, onion powder, salt, and black pepper. Toss until evenly coated.
- Arrange the wedges in a single layer on the prepared baking sheet, cut sides down. Bake for 20 minutes, then flip the wedges and continue baking until they are golden and crispy, about an additional 15-25 minutes.
- Serve warm, garnished with parsley and paired with your favorite dip.
