Ingredients
– 4 large russet potatoes
– 3 tablespoons olive oil
– 2 teaspoons garlic powder
– 1 teaspoon paprika
– 1 teaspoon onion powder
– ½ teaspoon salt
– ½ teaspoon black pepper
– Optional: fresh herbs (like rosemary or thyme) for garnish
Equipment Needed
– Large baking sheet
– Chef’s knife
– Cutting board
– Mixing bowl
– Measuring spoons
Step-by-Step Instructions
First off, preheat your oven to 425°F (220°C). While that’s warming up, grab your russet potatoes. I find that russets bring out the best texture in these wedges, but feel free to experiment with others if you prefer. Wash them thoroughly and cut them into wedges, about 1-inch thick, making sure they’re all relatively even in size so they cook uniformly. (See the next page below to continue steps…)