Instructions:
Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
Wash & cut potatoes into wedges (6–8 wedges per potato). Keep the skin on for maximum crispiness.
(Optional but recommended) Soak wedges in cold water for 20 minutes to remove excess starch. Drain and pat completely dry with a clean towel.
Season: In a large bowl, toss the wedges with olive oil, salt, garlic powder, paprika, and black pepper until evenly coated.
Spread wedges in a single layer on the baking sheet — don’t overcrowd them or they’ll steam instead of crisp.
Bake for 30–35 minutes, flipping halfway through, until golden brown and crisp on the outside.
Serve hot, sprinkled with parsley or chives, and pair with ketchup, spicy mayo, or your favorite dipping sauce.
Pro Tip:
For an even bigger flavor bomb, sprinkle a little grated Parmesan over the wedges in the last 5 minutes of baking.
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