Ingredients:

  • 4 Large Russet Potatoes (approx. 900g / 2 lbs), scrubbed clean
  • 60ml (1/4 cup) Extra Virgin Olive Oil
  • 10g (2 tsp) Smoked Paprika
  • 5g (1 tsp) Garlic Powder
  • 5g (1 tsp) Onion Powder
  • 3g (1/2 tsp) Dried Oregano
  • 2g (1/4 tsp) Cayenne Pepper
  • 8g (1.5 tsp) Sea Salt
  • 2g (1/2 tsp) Freshly cracked Black Pepper

Instructions:

  1. Preheat the oven to 200°C.
  2. Cut the 900g potatoes into 8 wedges each. Aim for uniform thickness so they all finish at the same time.
  3. Soak the wedges in cold water for 10 minutes. This removes excess surface starch that can cause sticking or burning.
  4. Pat the potatoes completely dry. They must be bone dry or they will steam in the oven.
  5. Whisk the 60ml oil and spices in a large bowl. This ensures the spices are suspended in the fat for even coverage.
  6. Toss the dry wedges in the oil mixture. Massage the oil into the potatoes until every crevice is coated.
  7. Arrange wedges on the baking sheet skin side down. This allows the heat to hit the flesh directly for better browning.
  8. Bake for 30 minutes at 200°C. Cook until the edges are dark brown and the skin is blistered.
  9. Rest on the pan for 3 minutes. This allows the internal steam to settle, which sets the crispy exterior.