Oven-Baked Spiced Potato Wedges

What you need

• 4 russet potatoes, scrubbed, skin on
• 3 tbsp olive oil, plus a little for the tray
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp fine sea salt
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp cayenne pepper, optional

Method

Restated from the original video

1. 1

   Heat the oven to 220 °C (425 °F). Line a large baking tray with foil or parchment and brush it lightly with oil.

2. 2

   Halve each potato lengthwise, then cut each half into 4 long wedges.

3. 3

   Leave the wedges in cold water for 15 min, which helps them crisp later.

4. 4

   Drain and dry them thoroughly with a clean towel. Wet wedges steam instead of crisping.

5. 5

   Toss the wedges in a large bowl with the oil, paprika, garlic powder, onion powder, salt, pepper and cayenne until every side is coated.

6. 6

   Spread them on the tray skin side down, with space between each piece.

7. 7

   Bake for 15 min, then flip each wedge onto a cut side.

8. 8

   Bake until browned and crisp outside and soft when pierced with a fork, 10-15 min more.

9. 9

   Serve hot.

Imported from iambaker.net. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.