Instructions

• Preheat the oven to 425°F. Line a baking sheet with parchment paper (optional for easier cleanup).
• Wash and scrub the 4 medium russet potatoes. Cut each potato in half lengthwise, then cut each half into 3–4 wedges of similar size.
• Pat the potato wedges dry with paper towels to remove excess moisture.
• Place the dried wedges in a large bowl. Add 2 1/2 tablespoons olive oil, 1 1/2 teaspoons garlic powder, 1 teaspoon paprika, 3/4 teaspoon onion powder, 1 teaspoon salt (or to taste), and 1/4 teaspoon black pepper. Toss until all wedges are evenly coated.
• Arrange the wedges in a single layer on the prepared baking sheet with the cut sides down, leaving space between wedges so air can circulate.
• Bake for 20 minutes at 425°F.
• Flip each wedge and continue baking for an additional 15–25 minutes, until the wedges are golden, crispy, and tender when pierced with a fork.
• Remove from the oven, transfer to a serving plate, garnish with chopped fresh parsley, and serve warm with your preferred dipping sauce, if desired.