Ingredients
- 4 large russet potatoes scrubbed cleaned
- 1/4 cup olive oil or avocado oil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp parsley flakes
- 1 tsp paprika
Method
- Prep the Potatoes: Cut potatoes into wedges and place them in a bowl of ice water for at least 30 minutes.
- Dry Thoroughly: Drain the potatoes and pat them completely dry with a towel.
- Set the oven to 450°F. Place a large sheet pan inside while the oven preheats.
- In a bowl, toss the potato wedges with olive oil and seasonings until evenly coated.
- Arrange on Hot Sheet Pan: Carefully remove the preheated sheet pan using an oven mitt. Spread the potatoes in a single layer.
- Roast for 20 minutes, then flip the wedges and bake for another 20–25 minutes until golden brown and crispy.
- Serve & Enjoy: Remove from the oven and serve immediately with your favorite dipping sauce!