Follow these steps for perfect results
Russet potatoes
washed and dried
Olive oil
Red wine vinegar
Kosher salt
Sweet paprika
Garlic powder
Onion powder
Preheat oven to 400°F (200°C).
Place a metal cookie sheet in the oven while preheating to ensure it's hot.
Cut each potato into 6 wedges.
In a bowl, combine olive oil, red wine vinegar, kosher salt, sweet paprika, garlic powder, and onion powder.
Toss the potato wedges with the oil and spice mixture, ensuring they are well coated.
Remove the hot cookie sheet from the oven.
Arrange the potato wedges in a single layer on the hot cookie sheet.
Bake at 400°F (200°C) for 45 minutes.
Increase the oven temperature to 425°F (220°C) for the last 10 minutes to crisp them up.
Serve and enjoy!
Expert advice for the best results
For extra crispiness, soak the potato wedges in cold water for 30 minutes before roasting.
Don't overcrowd the baking sheet to ensure even browning.
Add a pinch of cayenne pepper for a little heat.
Everything you need to know before you start
5 minutes
Can be prepped ahead and stored in the fridge for a day.
Serve in a bowl, garnished with fresh parsley or chives.
Serve as a side dish with burgers, steak, or chicken.
Serve with a dipping sauce like ketchup, ranch, or aioli.
Balances the savory flavors.
Complements the richness of the potatoes.
Discover the story behind this recipe
Common side dish, often served at barbecues and family meals.
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