Crispy Potato Wedges

Instructions

1. Prepare the potatoes
   Preheat your oven to 425°F (220°C). Cut each potato in half lengthwise, then cut each half into 3-4 wedges, depending on the size of the potato. Place the wedges in a large bowl of cold water for 10 minutes to remove excess starch, then drain and pat completely dry with paper towels.
2. Season the wedges
   In a large bowl, combine olive oil, garlic powder, paprika, dried oregano, onion powder, cayenne pepper (if using), salt, and black pepper. Add the potato wedges to the bowl and toss until they are evenly coated with the oil and spice mixture.
3. Arrange for baking
   Line a large baking sheet with parchment paper or aluminum foil and lightly grease with cooking spray. Arrange the potato wedges in a single layer, skin side down, making sure they're not touching each other. This ensures they'll crisp up properly instead of steaming.
4. Bake the wedges
   Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the wedges are golden brown and crispy on the outside and tender on the inside. Flip the wedges halfway through the cooking time to ensure even browning.
5. Serve hot
   Remove the potato wedges from the oven and let them cool for 5 minutes. Sprinkle with freshly chopped parsley, transfer to a serving plate, and serve immediately while still hot and crispy. These wedges pair perfectly with your favorite dipping sauce like ketchup, aioli, or sour cream.