- 2 pounds red potatoes
- 2 tablespoons extra virgin olive oil
- 1 1/4 teaspoons smoked paprika
- 3/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon granulated garlic
Preheat the oven to 450° F. Scrub potatoes clean, do not peel. Slice into 1- to 1/2-inch wedges.
Place wedges in a mixing bowl with olive oil. Work potato wedges with your fingers for 1 to 2 minutes so that all pieces are lightly coated with oil. Sprinkle on spices; toss to evenly coat with seasoning.
Spread potatoes in an even layer onto a baking sheet, making sure that the flat surfaces touch the sheet. This will help the potatoes get crisp.
Roast for about 25 minutes, stirring once halfway through cooking, until wedges are cooked through, crisp on the outside and fluffy and soft inside.
Season with additional salt to taste. Serve hot.
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