Ingredients
- 4 large russet potatoes (or your favorite variety)
- 3 tbsp olive oil
- 2 tsp paprika
- 1 tsp smoked paprika (optional, for extra flavor)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (adjust for heat preference)
- 1 tsp chili powder
- 1/2 tsp black pepper
- 1 tsp salt
- 1 tbsp cornstarch (for extra crispiness)
- 2 tbsp grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
1️⃣ Prep the Potatoes:
- Preheat your oven to 425°F (220°C).
- Wash the potatoes thoroughly, leaving the skin on for extra texture.
- Cut each potato into wedges — aim for about 8 wedges per potato.
2️⃣ Season the Wedges:
- In a large bowl, toss the wedges with olive oil until coated evenly.
- In a separate small bowl, combine paprika, garlic powder, onion powder, cayenne, chili powder, black pepper, salt, and cornstarch.
- Sprinkle the seasoning mix over the potatoes and toss again to coat thoroughly.
3️⃣ Bake to Perfection:
- Line a baking sheet with parchment paper or lightly grease it.
- Spread the wedges out in a single layer — avoid crowding for maximum crispiness.
- Bake for 35-40 minutes, flipping halfway through until golden brown and crispy.
4️⃣ Finishing Touches:
- Once baked, sprinkle with Parmesan cheese (if using) and garnish with fresh parsley for a pop of color and freshness.
- Serve hot with your favorite dipping sauce — ranch, spicy mayo, or garlic aioli are fantastic choices!
🔥 Tip: For extra heat, drizzle with hot sauce or sriracha before serving.
Would you like me to add a dipping sauce recipe too — maybe a spicy aioli or smoky chipotle mayo? 🍟✨