Ingredients:

  • 2 pounds (900g) Russet potatoes, scrubbed and cut into wedges
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5ml) garlic powder
  • 1 teaspoon (5ml) onion powder
  • 1/2 teaspoon (2.5ml) paprika
  • 1/2 teaspoon (2.5ml) dried oregano
  • 1/4 teaspoon (1.25ml) cayenne pepper (optional, for a little kick)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wash and scrub potatoes. Cut each potato lengthwise into quarters, then cut each quarter into wedges.
  3. Place potato wedges in a large mixing bowl. Drizzle with olive oil. Add garlic powder, onion powder, paprika, oregano, cayenne pepper (if using), salt, and pepper. Toss until evenly coated.
  4. Spread potato wedges in a single layer on the prepared baking sheet. Ensure wedges are not overcrowded for even browning.
  5. Bake for 30-40 minutes, flipping halfway through, or until golden brown and tender when pierced with a fork.
  6. Remove from oven and serve immediately.