Crispy Oven-Roasted Potato Wedges

1.Preheat your OTG oven to 220°C (425°F) and position the rack in the middle.

2.Cut each potato into wedges by first slicing in half lengthwise, then each half into 3-4 wedges depending on potato size, ensuring uniform thickness for even cooking.

3.In a large mixing bowl, combine olive oil, garlic powder, smoked paprika, dried oregano, dried thyme, black pepper, salt, and chili powder if using. Stir well to create a seasoning mixture.

4.Add the potato wedges to the bowl and toss thoroughly to coat each wedge evenly with the seasoned oil mixture.

5.Line a baking tray with parchment paper or lightly grease it to prevent sticking.

6.Arrange the potato wedges in a single layer on the tray, spacing them slightly apart to allow hot air circulation for crispiness.

7.Bake in the preheated OTG oven for 25-30 minutes, flipping the wedges halfway through baking to ensure even browning and crispiness on all sides.

8.Check for doneness by piercing a wedge with a fork; it should be tender inside and golden brown with a crispy exterior.

9.Once done, remove from the oven and transfer to a serving plate.

10.Garnish with freshly chopped parsley for a burst of color and fresh flavor.

11.Serve hot as a crunchy snack or a delicious side dish with your favorite dip or main course.