Potato Wedges

Ingredients

• 2 pounds russet potatoes – scrubbed and cut into wedges
• 8 cups water – hot (for soaking)
• 3 tablespoons vegetable oil
• 1 tablespoons cornstarch
• 1.25 teaspoons kosher salt
• 0.5 teaspoons black pepper – freshly ground
• 1 teaspoons garlic powder
• 1 teaspoons paprika
• parsley – chopped (for serving)

Instructions

1. Place a rimmed baking sheet on the middle rack and preheat the oven to 450°F (230°C); let the sheet heat while you prep.
2. Scrub the russet potatoes and cut each into long, even wedges (about 8 per medium potato).
3. Submerge the wedges in the hot water for 10 minutes to draw off surface starch, then drain and pat very dry with clean towels.
4. In a large bowl, toss the dry wedges with the vegetable oil, cornstarch, kosher salt, black pepper, garlic powder, and paprika until evenly coated.
5. Carefully remove the hot baking sheet and arrange the seasoned wedges skin-side down in a single layer with space between pieces.
6. Bake 20 minutes, then flip the wedges onto the opposite cut side. Continue baking 15–25 minutes more until deeply golden with crisp edges and a fork slides in easily.
7. Transfer wedges to a rack or paper towels for 2 minutes. Sprinkle with parsley and serve hot.