Potato Wedges Recipe (naturally vegan, gluten-free)

Ingredients

—	2 1/2 pounds (1.13 kilos) potatoes (or 3 pounds for less spicy potatoes)
—	2 tablespoons olive oil
—	1/2 teaspoon garlic powder (or 2 garlic cloves, minced)
—	2 teaspoons dried parsley
—	1/2 teaspoon cayenne
—	1/2 teaspoon paprika
—	3/4 teaspoon salt (I like things salty and use more)
—	1/2 teaspoon black pepper

Preheat the oven to 450 °F (230 °C). Pour the olive oil onto a rimmed cookie sheet. Add the spices and mix with the olive oil. Some people prefer to mix the oil, spices and potatoes in a bag but I prefer the other way as it doesn't dirty up a bag.
Clean the potatoes and slice the potato into even wedges. Put the potatoes on the cookie sheet and use your hands to coat the potatoes with the olive oil mix.
The baking time will vary depending on how big your wedges are. I usually bake mine for 20 minutes, take them out of the oven to flip them, and bake for another 10 – 15 minutes. If you want them crispier, bake them for a few minutes longer.
Let sit for about 10 minutes before serving.
Eat immediately or at room temperature.