Spice-Roasted Potato Wedges

Name: Spice-Roasted Potato Wedges
Yield: 4 servings
Ingredients: 3 russet potatoes (about 1½ lb.), unpeeled, each cut lengthwise into 8 wedges; ¼ cup extra-virgin olive oil; ½ tsp. paprika; ¼ tsp. garlic powder; ⅛–¼ tsp. cayenne pepper; Kosher salt and freshly ground black pepper

Jenny Rosenstrach4 servingsSource

potato russet potato easy quick side gluten-free vegan nut-free dairy-free vegetarian roast dinner super bowl

Ingredients

3 russet potatoes (about 1½ lb.), unpeeled, each cut lengthwise into 8 wedges

¼ cup extra-virgin olive oil

½ tsp. paprika

¼ tsp. garlic powder

⅛–¼ tsp. cayenne pepper

Kosher salt and freshly ground black pepper

Method

Preheat oven to 450°. Toss 3 russet potatoes (about 1½ lb.), unpeeled, each cut lengthwise into 8 wedges, ¼ cup extra-virgin olive oil, ½ tsp. paprika, ¼ tsp. garlic powder, and ⅛–¼ tsp. cayenne pepper on a large, foil-lined rimmed baking sheet to evenly coat; season potatoes with kosher salt and freshly ground black pepper.

Roast, turning once, until wedges are golden brown and crisp, 25–30 minutes.