- 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
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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.