Part 2/5:

Begin by peeling the russet potatoes. Justin instructs us to cut them into wedges for even cooking. He uses a simple method: slice the potato in half, then angle your knife to make wedges. Consistency in size and shape is key to achieving that even cooking everyone desires.

Seasoning the Wedges

Once your wedges are ready, toss them in a bowl and coat them with about one tablespoon of olive oil. Justin insists on this step because it helps the seasoning adhere properly. He then adds about a teaspoon each of paprika and garlic powder, along with a few pinches of salt and pepper for a well-rounded flavor.