Oven Baked Potato Wedges

Ingredients

• 2 pounds russet potatoes (or Yukon gold)
• 1/4 cup olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder

Instructions

1. 1

   Set out a large bowl of ice water for the potato wedges. Cut each potato lengthwise in half, then cut each half into four equal wedges, eight wedges total per potato. After cutting each potato, drop the wedges in the ice water to soak.

2. 2

   Once all the wedges are in the soaking water, preheat the oven to 400°F (or 375°F convection.)

3. 3

   Once the oven is fully preheated and the potato wedges have soaked for at least 15 minutes, place a colander in the sink and set out a large rimmed baking sheet. Place a clean dish towel over the baking sheet.

4. 4

   Dump the potato wedges in the colander to drain. Then dump them out on the clean dish towel. Gently press each potato wedge with a dish towel to remove all excess moisture. Then remove the towel, leaving the wedges on the baking sheet.

5. 5

   Drizzle the potatoes with olive oil, then sprinkle the tops with smoked paprika, ground cumin, salt, black pepper, and garlic powder. Toss all the potato wedges to evenly distribute the oil and seasoning. Lay them out in rows, leaving space around each wedge. *Placing them in rows makes them easier to flip in batches.

6. 6

   Place the potato wedges in the oven and bake for 20 minutes. Use a flat metal spatula to flip the potato wedges over, and bake for an additional 10-15 minutes to your desired crispiness and color. When ready to remove them from the oven, poke the largest wedge with a fork to make sure its fork-tender.

7. 7

   Serve hot with your favorite dipping sauces.