Description
Crispy potato wedges seasoned to perfection, providing a delightful crunch and soft interior, perfect as a side or snack.
Ingredients
- Russet Potatoes (2 lbs)
- Olive Oil (4 tablespoons)
- Cornstarch (1 tablespoon)
- Paprika (1 teaspoon)
- Garlic Powder (1 teaspoon)
- Onion Powder (1 teaspoon)
- Dried Oregano (1 teaspoon)
- Salt (1.5 teaspoons)
- Black Pepper (0.5 teaspoon)
- Cayenne Pepper (1/4 teaspoon) (optional)
- Fresh Parsley (optional)
Instructions
- Preheat the oven to 400°F (200°C) and prepare a baking sheet with parchment paper. Wash and dry the Russet potatoes thoroughly.
- Cut the potatoes into wedges.
- (Optional) Soak the wedges in cold water for 30 minutes to an hour, then drain and dry.
- In a large bowl, toss the wedges with olive oil, cornstarch, paprika, garlic powder, onion powder, dried oregano, salt, and black pepper until evenly coated.
- Arrange the wedges in a single layer on the baking sheet, cut-side down.
- Bake for 25-30 minutes, checking for golden brown crispiness. Serve hot, garnished with fresh parsley if desired.
Notes
Ensure potatoes are dried thoroughly for maximum crispiness. Adjust seasoning based on personal preference.