Baked Potato Wedges were a mainstay side dish of my childhood. We had them at least once a week and they were always made with Lipton’s onion soup mix and red potatoes, no exceptions. My siblings and I all loved them. In fact, I still love them enough that I get a little bit giddy when I’m somewhere with potato wedges on the menu. It’s that nostalgia acting up. Now, when I make them at home I’ve graduated to using my own seasoning mix and a longer baking time to get them extra crispy and extra flavorful.

You can use any kind of potatoes you want. You don’t even have to peel them. Russets will give you a fluffier interior, while red potatoes will be much firmer. I like Yukon Gold — they’re my favorite all-purpose potato and the skin is thin enough that isn’t cumbersome here.

The seasoning mix here is a combination of paprika, garlic powder, onion powder, and salt and pepper. Simple, but still delicious. Stir those together and then toss it with the potatoes and some olive oil until they’re very evenly coated.

And then you bake. The key to crispiness is making sure that there is enough space between each potato wedge for air to circulate, so use two baking sheets if you have to.

You want to carefully arrange the potatoes so each wedge is laying on a flat side to start out. Then bake them for twenty minutes or so at 425°F and flip them over before you put them back in the oven.

Yes, this means using tongs or a fork to individually flip over each wedge. But it’s worth it, I promise.

After forty-five minutes in the oven, these should be golden, crisp, and beautifully fragrant. There’s no stand-out spice here… just that general well-rounded effect of being well-seasoned. And, of course, crispy as you could want them to be.