Better Than Fries! Crispy, Delicious, and Very Easy

4 large russet potatoes

1 teaspoon garlic powder

1 teaspoon paprika

1/4 cup olive oil

1 teaspoon dried oregano

1/2 teaspoon salt (or to taste)

1/2 teaspoon black pepper (or to taste)

Optional: 1/4 teaspoon cayenne pepper for a bit of heat

Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Prepare the Potatoes:
Wash and scrub the potatoes thoroughly. Cut each potato into wedges. Aim for each potato to yield about 8 wedges for even cooking.
Season the Potatoes:
In a large bowl, combine the olive oil, garlic powder, paprika, oregano, salt, and pepper. If using cayenne pepper, add it now. Toss the potato wedges in the mixture until they are evenly coated.
Arrange on Baking Sheet:
Spread the seasoned potato wedges in a single layer on the prepared baking sheet. Make sure they are not overlapping to ensure they bake evenly and become crispy.
Bake:
Bake in the preheated oven for 25-30 minutes. Halfway through baking, flip the wedges to ensure both sides become crispy. They should be golden brown and crispy on the outside, and tender on the inside when done.
Serve:
Remove from the oven and let them cool slightly. Serve warm with your favorite dipping sauce.

For extra crispiness, soak the potato wedges in cold water for about 30 minutes before seasoning. Drain and pat them dry thoroughly before coating with the oil and seasonings.
Feel free to experiment with different seasonings like rosemary, thyme, or parmesan cheese to customize the flavor to your liking.

Enjoy!