Scale

4 large russet potatoes, scrubbed and cut into thick wedges

1 tbsp garlic powder

1 tsp paprika (smoked or sweet)

Salt and pepper to taste

Vegetable oil for frying

Optional: chopped parsley for garnish

Soak Potatoes: Soak wedges in cold water for 30 minutes to remove excess starch. Drain and pat dry thoroughly.

Heat Oil: In a deep pot or fryer, heat oil to 350°F (175°C).

Season: Toss dried potatoes with garlic powder, paprika, salt, and pepper.

Fry in Batches: Fry wedges in small batches for 5–7 minutes or until golden brown and crispy. Drain on paper towels.

Serve Hot: Sprinkle with extra salt and garnish with parsley if desired. Serve with your favorite dip!