Instructions:
Preheat your oven to 220°C (425°F). Line a baking tray with parchment paper or lightly grease it.
Wash & Cut potatoes into wedges (about 6–8 wedges per potato). No need to peel unless you prefer.
Toss wedges in a large bowl with the oil and salt until evenly coated.
Spread wedges on the tray in a single layer, giving each piece space so they crisp up nicely.
Bake for 30–35 minutes, flipping halfway through, until golden brown and crispy.
Serve hot, optionally with ketchup, aioli, or your favorite dipping sauce.
Pro Tip:
For extra crispiness, soak the wedges in cold water for 20 minutes before baking to remove excess starch — just make sure to pat them completely dry before adding oil.
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