Crisp paprika potato wedges

Ingredients

• 900 g russet potatoes, scrubbed
• 3 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp black pepper

Let’s make it

1. Heat oven to 425°F (220°C). Cut each potato lengthwise into 8 even wedges.
2. Dry thoroughly with a clean towel. Toss with oil, paprika, garlic powder, salt, and pepper.
3. Arrange cut-side down on a large rimmed tray in one layer, using two trays if crowded.
4. Roast for 35–40 minutes, turning halfway, until the centers are tender and edges are crisp. Serve hot.