• 3 russet potatoes (about 1½ lb.), unpeeled, each cut lengthwise into 8 wedges
• ¼ cup extra-virgin olive oil
• ½ tsp. paprika
• ¼ tsp. garlic powder
• ⅛–¼ tsp. cayenne pepper
• Kosher salt and freshly ground black pepper

Preparation

1. Step 1

   Preheat oven to 450°. Toss 3 russet potatoes (about 1½ lb.), unpeeled, each cut lengthwise into 8 wedges, ¼ cup extra-virgin olive oil, ½ tsp. paprika, ¼ tsp. garlic powder, and ⅛–¼ tsp. cayenne pepper on a large, foil-lined rimmed baking sheet to evenly coat; season potatoes with kosher salt and freshly ground black pepper.

   Step 2

   Roast, turning once, until wedges are golden brown and crisp, 25–30 minutes.