Ingredients
2lbsRusset potatoes
3tbspolive oil
2tspgarlic powder
2tsponion powder
1tspfine sea salt
black pepperfreshly ground
2tbspfresh parsleyfinely chopped, optional
Preparation
Preheat the oven to 400 degrees F and line a large, rimmed baking sheet with parchment paper.
Cut each potato in half lengthways, then in half lengthways again to make quarters, and then cut each half in half lengthways on the diagonal to make two wedges.
Place the sliced potatoes into a large bowl and cover them with hot water. Let them soak for 10 minutes.
Drain the potatoes and lightly pat them dry with a lint-free tea towel. Place the potato wedges on the prepared pan and drizzle them with the olive oil. Sprinkle the garlic powder, onion powder, salt and a generous amount of pepper on top.
Toss until the potatoes are evenly coated in oil and spices, then arrange them in even columns across the pan so each wedge has a cut side against the pan.
Bake for 30 minutes, then flip the wedges over. Arrange them in an even layer and return the pan to the oven.
Bake until the wedges are deeply golden, crisp, and easily pierced through by a fork, about 25 to 30 more minutes.
Sprinkle with parsley, if desired, and serve while hot.
