Crispy Potato Wedges

Ingredients

• 4 large russet potatoes, scr믭 clean
• 3 tablespoons of olive oil or vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano or Italian seasoning
• Optional Toppings: Fresh parsley, chopped; Grated Parmesan cheese

Instructions

1. Preheat your oven to 425°F (220°C).
2. Cut each potato in half lengthwise, then cut each half into wedges, aiming for about 8 wedges per potato.
3. Soak the potato wedges in cold water for at least 30 minutes.
4. Drain the wedges and pat them dry thoroughly with paper towels.
5. In a large mixing bowl, combine the dried potato wedges with olive oil, salt, pepper, garlic powder, paprika, and oregano. Toss well to ensure all wedges are evenly coated.
6. Line a baking sheet with parchment paper. Spread the seasoned potato wedges in a single layer.
7. Bake in the preheated oven for 30-35 minutes, flipping the wedges halfway through.
8. Remove from the oven and let cool for a few minutes. Garnish with fresh parsley or grated Parmesan if desired.