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Preheat oven to 415 degrees.
Combine seasoning ingredients. Set aside.
Wash the potatoes well and pat completely dry.
Cut each potato in half lengthwise, then cut each half into 4 wedges for a total of 8 wedges per potato. (Larger potatoes may require more slicing.)
Use paper towels to thoroughly dry each potato wedge to ensure they’re all crispy. Place them in a large bowl.
Add olive oil to the seasoning mixture and stir well to combine. Drizzle over the potato wedges and use your hands to mix until generously coated.
Place them on 2 large baking sheets, skin side down. Don’t let them touch, leave space around each one so that the edges get crispy.
Sprinkle evenly with sea salt. (A lot of it will fall onto the baking sheet, that’s okay.)
Bake for 35-40 minutes. Tip them onto their sides about 20 minutes in, when the tops begin to get dark brown.
Once they are crisped to your liking, remove from heat. You may also shut the heat off and let them stay in the oven to keep them hot, but check them often to ensure they don’t brown too much.