Ingredients:

  • 4 large russet potatoes (about 1 kg), cut into wedges
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon (5 g) sea salt
  • ½ teaspoon (2 g) black pepper
  • 1 teaspoon (5 g) garlic powder (optional)
  • 1 teaspoon (5 g) smoked paprika (optional)
  • Fresh or dried herbs (e.g., rosemary, thyme) (optional)

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Wash and scrub the potatoes; peel if desired.
  3. Cut the potatoes into wedges (about ½ inch thick).
  4. In a large mixing bowl, combine potato wedges with olive oil, sea salt, black pepper, and any optional seasonings.
  5. Toss until the potatoes are evenly coated.
  6. Line a baking tray with parchment paper (if using) and spread the potatoes out in a single layer.
  7. Bake in the preheated oven for 30-35 minutes, flipping halfway through, until golden brown and crispy.
  8. Remove from the oven and let cool for a few minutes before serving.