1-First Steps: Prepping the Potatoes Wash and scrub 2 pounds of Russet potatoes, then cut each one into 8 evenly sized wedges. Soak these wedges in hot water for 10 minutes to release starch and help them crisp up better. After soaking, drain and pat them dry with a lint-free towel to remove excess moisture.

2-Seasoning and Baking: Place the dried wedges on your prepared baking sheet and drizzle with 3 tablespoons of olive oil. Sprinkle on 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon fine sea salt, and freshly ground black pepper to taste, then toss everything to coat evenly. Arrange the wedges in a single layer with the cut side down for the best crispiness.

Bake for 30 minutes, flip the wedges with a spatula, and rearrange into an even layer. Continue baking for another 25-30 minutes until they’re deeply golden, crispy outside, and tender inside. Once done, remove from the oven, sprinkle with 2 tablespoons of finely chopped fresh parsley if you like, and serve hot. The total preparation time is about 1 hour and 20 minutes, including 20 minutes of prep and 1 hour of baking, so it’s manageable for busy schedules. For a fun twist, pair these with something sweet like our berry crisp dessert to balance the meal.