Ingredients:

  • 2 lbs Russet potatoes
  • 3 tbsp olive oil
  • 1 tsp fine sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper

Instructions:

  1. Cut each potato in half lengthwise, then cut each half into 4 uniform wedges. Place the wedges in a bowl of cold water for 15–30 minutes to remove excess starch.
  2. Drain the potatoes and pat them completely dry with a kitchen towel.
  3. In a large mixing bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
  4. Add the dried potato wedges to the seasoning mixture and toss vigorously until evenly coated.
  5. For oven baking: Preheat oven to 425°F (220°C). Arrange wedges in a single layer on a parchment-lined baking sheet. Bake for 20–25 minutes, flipping once halfway through.
  6. For air frying: Preheat air fryer to 400°F (200°C). Place wedges in the basket without overcrowding. Cook for 15–18 minutes, shaking the basket every 5 minutes.
  7. Remove from heat when edges are mahogany-colored and let rest for 2 minutes to allow the crust to set.