- 3 russet potatoes (about 1 1/2 pounds), unpeeled, each cut lengthwise into 8 wedges
- 1/4 cup olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/8-1/4 teaspoon cayenne pepper
- Kosher salt, freshly ground pepper
- Preheat oven to 450°F. Toss potato wedges, oil, paprika, garlic powder, and cayenne pepper on a foil-lined large rimmed baking sheet to evenly coat; season potatoes with salt and pepper.
- Roast, turning once, until wedges are golden brown and crisp, 25-30 minutes.