1-First: take your 2 pounds of Russet potatoes, scrub them clean, and cut them into even wedges to promote uniform cooking. Soak these wedges in hot water for 10 minutes to wash away excess starch, which helps them get extra crispy later on.

2-Once soaked, drain the wedges and pat them dry to remove any moisture that could affect baking. In a large bowl, toss the dried wedges with 3 tablespoons of olive oil, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 1 teaspoon of fine sea salt, and freshly ground black pepper until they’re evenly coated. This seasoning mix brings out a wonderful flavor that makes every wedge irresistible.

3-Next, arrange the wedges in a single layer on a baking sheet, making sure they’re not crowded for the best air flow. Bake them at 400°F for 30 minutes, then flip them and bake for an additional 25 to 30 minutes until they’re golden and crisp. If you like, sprinkle on 2 tablespoons of finely chopped fresh parsley right before serving to add a fresh, herby touch. For ideas on other easy sides, check out our bolognese sauce recipe that pairs great with potatoes.