Potato wedges are so popular that in some countries it's served as a mere bar snack. But, here we offer a gourmet recipe style that ensures only the best crispy golden long fingers fit for a king.
Preheat the oven to 400 F and line a large baking tray with parchment paper. Making sure that the wedges are all the same thickness and size, cut potatoes in half lengthways, then in half again to make long quarters, and then cut into wedges, you should get up to 10 wedges per large russet potato.
Place the sliced potatoes in a large bowl and cover them with cold water. Let them soak for 10 minutes and then drain. Lightly pat wedges dry with a tea towel.
Place the potato wedges on the prepared pan and drizzle them with the olive oil. Sprinkle the garlic powder, onion powder, paprika, salt and heaped ground black pepper on top. Toss and turn potatoes so that they are fully coated in olive oil and spices, then arrange them in evenly across the pan.
Bake for 20 minutes until golden, then with a heatproof spatula flip the wedges over and continue baking. Bake until the wedges are browning, golden and crispy and easily pierced with a fork.
To avoid burnt wedges, simply remove the perfectly cooked wedges and leave the others for a few minutes longer until crispy. Garnish with parsley and serve while hot with desired condiments like ketchup, vegan mayo and/or barbecue sauce.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.