Ingredients

• 2-3 pounds medium russet or Yukon gold potatoes

• ¼ cup olive oil

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1½ teaspoons kosher salt

• ½ teaspoon black pepper

• ¾ teaspoon smoked paprika

• ¼ teaspoon cayenne pepper (optional)

• ¼ cup grated Parmesan cheese (optional)

• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Prepare the Potatoes

Preheat oven to 425°F and position the rack just below the middle of the oven. Line two large rimmed baking sheets with parchment paper. Scrub potatoes clean and cut each into 6-8 even wedges by first cutting in half lengthwise, then cutting each half into 3-4 wedges.

Optional Soaking Step

For extra crispiness, soak the cut potato wedges in cold water for 30 minutes to remove excess surface starch. Drain thoroughly and pat completely dry with paper towels.

Season the Wedges

In a small bowl, combine garlic powder, onion powder, salt, pepper, paprika, and cayenne. Place dried potato wedges in a large bowl, drizzle with olive oil, and toss until evenly coated. Add the seasoning blend and toss again until all wedges are well coated.

Roast the Potatoes

Arrange seasoned wedges on prepared baking sheets in a single layer with cut sides touching the parchment paper. Don’t overcrowd the pans, as this causes steaming instead of roasting. Roast for 20-25 minutes, then flip each wedge to the other cut side. Continue roasting for another 18-25 minutes until golden brown and crispy.

Finish and Serve

Remove from oven when wedges are golden brown and easily pierced with a fork. Immediately toss with Parmesan cheese and fresh parsley if desired. Serve hot with ketchup, sour cream, or your favorite dipping sauce.

The total cooking time is approximately 40-50 minutes, and these wedges pair perfectly with burgers, grilled meats, or as a satisfying appetizer.