Ingredients:

  • 2 lbs Russet potatoes, scrubbed clean
  • 2 tbsp olive oil
  • 1 tbsp cornstarch
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. Cut each potato in half lengthwise, then cut each half into 4 equal wedges.
  2. Place the wedges in a bowl of ice-cold water and soak for 30 minutes to remove surface starches.
  3. Drain the potatoes and pat them thoroughly dry with paper towels.
  4. In a large bowl, toss the dry wedges with 2 tbsp olive oil until evenly coated.
  5. Sprinkle 1 tbsp cornstarch, 1 tsp salt, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper over the potatoes.
  6. Mix gently until the cornstarch mixture forms a thin, matte paste on the surface of each wedge.
  7. Preheat the oven to 425°F (220°C), placing the baking sheet inside while it preheats.
  8. Carefully place the wedges on the hot, parchment-lined baking sheet, ensuring they are not touching to allow air circulation.
  9. Bake for 25-30 minutes, flipping once halfway through, until the wedges reach a deep mahogany color and shattering texture.
  10. Alternatively, for air fryer: cook at 400°F (200°C) for 15-20 minutes, shaking the basket every 5 minutes; cook in batches if they don't fit in one layer.