Description
Delightful crispy potato wedges that are golden outside and fluffy inside, perfect for any occasion.
Ingredients
- 2 lbs Russet Potatoes
- 4 tablespoons Olive Oil
- 1 tablespoon Cornstarch
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Oregano
- 1.5 teaspoons Salt
- 0.5 teaspoon Black Pepper
- Optional: 1/4 teaspoon Cayenne Pepper
- Optional: Fresh Parsley, chopped (for garnish)
Instructions
- Cut the Potatoes into wedges by slicing each potato lengthwise in half, then cutting each half into quarters, and further cutting each quarter lengthwise.
- Soak the wedges in cold water for at least 30 minutes (optional) to remove excess starch.
- Toss the dried wedges with olive oil, cornstarch, paprika, garlic powder, onion powder, oregano, salt, and pepper until evenly coated.
- Arrange the seasoned wedges in a single layer on a prepared baking sheet, cut-side down.
- Bake in the preheated oven for 25-30 minutes, checking for golden brown and crispy edges.
Notes
For extra crispiness, consider broiling for the last minute of cooking and serve with your favorite dipping sauce.
