Oven-roasted potato wedges tossed in high-quality Spanish pimentón and sea salt.
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Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
Wash and scrub the potatoes, then cut them into uniform 1-inch wedges or bite-sized cubes.
Pat the potato pieces thoroughly dry with a clean kitchen towel to ensure maximum crispiness.
In a large mixing bowl, toss the potatoes with the olive oil until every piece is evenly coated.
In a small ramekin, whisk together the smoked paprika, sea salt, garlic powder, oregano, and black pepper.
Sprinkle the spice mixture over the potatoes and toss again until the red pimentón is well distributed.
Spread the potatoes in a single layer on the baking sheet, ensuring they do not touch or crowd each other.
Roast for 30-35 minutes, flipping halfway through, until the edges are dark golden brown and crispy.
