Ingredients:

  • 2 lbs (900g) Russet potatoes, scrubbed and cut into wedges
  • 4 cups (950ml) Water
  • 1 teaspoon Salt, plus more for seasoning
  • 1/4 cup (60ml) Olive oil
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1/2 teaspoon Smoked paprika
  • 1/4 teaspoon Black pepper, freshly ground
  • Optional: 1/4 cup (25g) Grated Parmesan cheese
  • 1/2 cup (120g) Mayonnaise
  • 1 tablespoon Ketchup
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon Garlic powder
  • Pinch of Cayenne pepper (optional)

Instructions:

  1. Cut the potatoes into wedges, ensuring they are roughly the same size for even cooking.
  2. Place the wedges in a large pot, cover with cold water, add 1 teaspoon of salt, and bring to a boil. Once boiling, reduce the heat and simmer for 5 minutes.
  3. Drain the potato wedges thoroughly using a colander. Return them to the empty pot and gently toss to rough up the edges. Let the wedges air dry a bit while you preheat the oven.
  4. Preheat your oven to 400°F (200°C).
  5. In a large bowl, toss the potato wedges with olive oil, garlic powder, onion powder, smoked paprika, and black pepper. Ensure the wedges are evenly coated.
  6. Spread the seasoned potato wedges in a single layer on the prepared baking sheet. Avoid overcrowding.
  7. Bake for 35-40 minutes, or until the wedges are golden brown and crispy, flipping halfway through for even browning. If desired, sprinkle with Parmesan cheese during the last 5 minutes of baking.
  8. Remove from the oven and let cool slightly before serving with your favorite dipping sauce (or the one provided).