Wedge it in there!

Do I ever get tired of trying different potato wedge recipes? I guess not. I have one I really like but it’s a lot of work, sometimes I need something that I can throw in and run somewhere, get kids, pick something up, set in the oven on timer…. Enter this attempt. Sure I over seasoned some… but these turned out really well. I like when I can toss two sheet pans in the oven and dinner is done. Ok… we steamed some beans too, but still! Mostly easy clean up when our friend parchment comes along to play. Also we will ignore the fact that this recipe calls for cumin and I used it. I mean technically, I’m allergic to that AND garlic… but meh… it’s in there… someday I’ll be allergic to salt and sugar too… someday… until then… load it up!

Oven Baked Potato Wedges
4 Large potatoes Russet potatoes work well for this recipe. 4 large potatoes is about 2 lbs of potatoes.
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 teaspoon onion powder
1 1/2 teaspoons garlic powder
1/4 teaspoon mustard powder
2 teaspoons salt
1/2 teaspoon black pepper
3 tbsp oil

Preheat oven to 400 degrees
Cut the potatoes into large wedges. I usually cut my potatoes in half three times, which makes 8 wedges per potato. Try to cut your wedges as evenly as possible so they will cook evenly.
Put the wedges in a large bowl. Cover the potatoes with hot water and allow to soak for 10 minutes. You can use hot water from the tap or hot water you've warmed up on the stove or in the microwave.
Strain the potatoes and dry each wedge well. Drying well is a very important step so the potatoes become crispier.
In a small bowl combine paprika, cumin, onion powder, garlic powder, mustard powder, salt and pepper. Mix well until thoroughly combined.
Toss the potatoes in the oil until all the potatoes are coated evenly.
Drizzle first the oil, then the seasoning over the potatoes. Toss with your hands until the potato wedges are evenly coated.
Spread the potatoes out evenly on a pan. Try to keep the potatoes from touching on another as much as possible as this will make them crispier.
Bake for 30-35 minutes, flipping the potatoes once after fifteen minutes until the potato wedges are golden on both sides. Serve with your favorite dipping sauce and enjoy!