Ingredients
Scale
- 4 medium russet burbank potatoes, washed and scrubbed
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh herbs (rosemary or thyme), for garnish
Instructions
- Clean the russet burbank potatoes under running water with a vegetable brush.
- Slice the cleaned potatoes into uniform wedges.
- In a mixing bowl, combine the wedges with olive oil, garlic powder, paprika, salt, and pepper, and toss well.
- Preheat the oven to 425°F (220°C) and spread the wedges on a baking sheet. Bake for 30-35 minutes, flipping halfway through, until golden and crispy.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze the wedges for up to 2 months and reheat in the oven for crispiness.
- Serve with your favorite dipping sauces like ranch or aioli.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian