Ultra Crispy Baked Potato Wedges

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

2 pounds Russet potatoes (6 smallish or 4 medium), scrubbed clean (I didn’t peel mine)

3 tablespoons olive oil

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon fine sea salt

Freshly ground black pepper

2 tablespoons finely chopped fresh parsley, optional

Directions at cookieandkate.com

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