Crispy Potato Wedges

Ingredients

• 6 large russet potatoes

• 1/4 cup olive oil

• 1 tbsp minced garlic (or 3 teaspoons garlic powder)

• 1/2 tsp onion powder

• 2 tsp salt

• 1 tsp paprika

• 1/2 tsp pepper

• 2 tbsp parsley (optional for serving)

Instructions

1. Preheat the oven to 390°F. Line baking sheet with parchment paper.

2. Cut each potato in half lengthways, then cut each half in half lengthways again, and then cut each half in half lengthways again until you have 8 wedges

3. In a small bowl, combine the oil, garlic, onion powder, salt, paprika and pepper. Pour the oil mixture over the potatoes and toss together to coat evenly.

4. Arrange potato wedges in a single layer on a large baking tray, skin-sides-down. 

5. Bake for 35 minutes, turning wedges halfway through baking time, until golden, crisp and cooked through when tested with a fork

6. Sprinkle with parsley and serve