Ingredients:
- 3 large russet potatoes, washed and cut into wedges
- 2 tbsp olive oil (or melted butter)
- 1 tsp garlic powder
- 1 tsp paprika (for color & flavor)
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano or Italian seasoning (optional)
Instructions (Baked):
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss potato wedges with olive oil and seasonings.
- Arrange wedges skin-side down on the baking sheet.
- Bake for 35-40 minutes, flipping halfway, until golden brown and crispy.
- Serve hot with ketchup, garlic aioli, or ranch!
Instructions (Fried):
Drain on paper towels and sprinkle with extra salt.
Heat oil in a deep pan to 350°F (175°C).
Fry potato wedges in batches for 5-6 minutes until golden and crispy.
