4 russet potatoes scrubbed and cut into wedges
1 lemon
1 tablespoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder
1 tablespoon dried oregano
Dash of cayenne
Sea salt
4 tablespoons avocado oil
Preheat oven to 400. Place wedges in large bowl filled with ice water and lemon juice and let sit for 20 min. This step will help remove excess starch to crisp potatoes up nicely. Strain and pat dry with dish towel. Place in empty bowl and add seasoning and oil. Massage well with hands. Arrange on a parchment lined baking sheet not overlapping wedges. Bake for 20 min. Then flip, bake for another 20-30 min until crispy and brown on the edges and soft inside. Serve hot immediately!