4large potatoesskin on - Russet, Yukon Gold, or red potatoes work well
2tablespoonsdry onion soup mix
2tablespoonsolive oil
Instructions
Preheat oven to 450°F and line a large baking sheet with parchment paper.
Rinse and scrub potatoes well to get rid of any dirt. Cut potatoes into wedges: Cut potatoes in half, lengthwise, then cut each half into another half to create quarters. Slice each quarter directly through the center (lengthwise) to create uniform wedges.
4 large potatoes
Place potato wedges on the parchment paper-lined baking sheet. Add the onion soup mix and olive oil and toss together with the potatoes. Arrange the potatoes evenly in one layer.
Bake at 450°F for approximately 30 minutes, then using tongs or a spatula, flip the wedges over and bake for another 10-15 minutes. Serve hot and fresh from the oven, with your favorite dipping sauces, such as ketchup, mustard, aioli, or ranch dressing.
Notes
It's best to reheat the leftovers in the oven at 400 degrees F, rather than in the microwave. Reheating in the microwave will cause the potato wedges to become soggy.
Choose the right potatoes: Russet, Yukon Gold, or red potatoes work well for wedges.
Spread them out: Arrange the wedges in a single layer, making sure they have some space between them. Overcrowding can lead to steaming and soggy wedges.
Cut uniform wedges: Try to cut the potato wedges into even sizes so they cook evenly.
Leave the skin on: Potato skins add a pleasant texture and flavor, and they're packed with nutrients. Make sure to wash and scrub the potatoes thoroughly before cutting.