Ingredients
Scale
- 2 pounds russet potatoes, scrubbed clean
- 1 tablespoon cornstarch
- 2 1/2 tablespoons olive oil
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp onion powder
- 1/2 tsp pepper
- fry sauce recipe (highly recommend!)
Instructions
- Cut the potatoes in half lengthwise, then cut each half into 4 wedges, yielding 8 per potato.
- Soak the potato wedges in cold water for 30-60 minutes, then drain and dry them thoroughly with a towel.
- Preheat the oven to 425°F. Line a large baking sheet with foil and place it in the oven as it heats up.
- Mix the seasonings and olive oil in a small bowl. Toss the dry wedges in cornstarch until coated, then drizzle with the oil/spice mixture, stirring until well coated.
- Lightly spray the hot baking sheet with cooking spray, arrange wedges so they are spaced out. Bake for 20 minutes, flip, and bake an additional 15-25 minutes until golden and crispy.
- Serve with your choice of dip like fry sauce, ketchup, ranch, garlic aioli, or BBQ sauce.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra crispiness, ensure potatoes are very dry before seasoning.
You can experiment with different seasonings to customize the flavor to your liking.
- Prep Time: 15 minutes
- Cook Time: 85 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg