Potato Wedges

Ingredients

Instructions

1. 1

   Heat the oven to 425°F (220°C). Cut 4 large russet potatoes (skin on) lengthwise into 8 wedges each. You should have about 32 wedges.

2. 2

   Parboil the wedges: place in a pot, cover with cold salted water, bring to a boil, simmer 5-6 minutes until just tender at the edges but not falling apart. Drain very gently and let sit for 5 minutes to dry — the steam evaporates and the surfaces roughen, which is what helps them crisp.

3. 3

   In a large bowl, toss the potatoes with 3 tablespoons of olive oil, 2 teaspoons paprika, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1.5 teaspoons salt, ½ teaspoon black pepper. Toss until each wedge is coated.

4. 4

   Spread on a parchment-lined baking sheet in a single layer, cut sides down. Don't crowd — use two sheets if needed. Crowded potatoes steam instead of crisp.

5. 5

   Roast 25-30 minutes total, flipping the wedges once at the halfway point so both cut sides crisp.

6. 6

   Test for done: deep golden brown, crispy when tapped with a fork. Sprinkle with extra salt and chopped fresh parsley while hot. Serve with dipping sauces: ketchup, ranch, sriracha mayo, or aioli.