Instructions
Preheat oven to 220°C (425°F).
Wash and cut potatoes into wedges (6–8 per potato). No peeling needed.
Toss in a large bowl with olive oil until well coated.
Arrange in a single layer on a baking sheet, leaving space between wedges for maximum crispiness.
Bake for 30–35 minutes, flipping halfway through, until golden and crispy.
Serve hot with your preferred dipping sauce.
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