Ingredients:

  • 2 lbs (900g) Russet or Maris Piper Potatoes
  • 3 Tbsp (45 ml) Olive Oil
  • 1 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1 tsp Aluminium-free Baking Powder

Instructions:

  1. Preheat the oven to a high temperature: 425°F (220°C). Line your baking sheets generously with parchment paper.
  2. Wash and dry the potatoes thoroughly. Cut each potato into 8 even wedges, aiming for uniform size.
  3. Place the wedges in a large pot, cover with cold, salted water, and bring to a boil. Cook for precisely 5–7 minutes until the edges just begin to soften.
  4. Drain the potatoes completely in a colander. Return the hot, drained wedges to the empty, warm pot. Place the lid on and shake the pot vigorously for 30 seconds to rough up the edges.
  5. Drizzle the olive oil over the roughed-up potatoes. Sprinkle evenly with sea salt, black pepper, smoked paprika, garlic powder, and the baking powder. Toss well until every wedge is coated.
  6. Arrange the seasoned wedges on the prepared baking sheets in a strict single layer, ensuring no wedges are touching.
  7. Roast for 20 minutes. Carefully remove the tray and use tongs to flip each wedge.
  8. Return to the oven and roast for an additional 15–25 minutes until deeply golden brown and shatteringly crisp. Serve immediately.