Scrub the potatoes, make sure you scrub them and clean if you’re not going to peel, but if you’re going to peel you don’t need to scrub.

Cut the potato into lengthwise then cut again into about 3 or 4 depending on the size of the potatoes, repeat the process until you’re done with the potatoes.

Soak the potatoes wedges into a bowl of cold or warm water with a splash of apple cider vinegar for at least 30 minutes this help to reduce the starch.

While the potatoes are soaked line a baking sheet with foil and grease with some of the oil and set aside, during the last 15 minutes preheat the oven to 400 degrees F.

Drain the potatoes and pat dry. Combine all the spices and set aside. Sorry, I missed few shots of the process.

Drizzle some oil over the dried potatoes and combine, sprinkle the spices over the potatoes and make sure they’re all coated or better still add the spice mixture into a ziplock and coat the potatoes inside the bag this helps with the spices been evenly distributed.

Arrange the potatoes into a single layer on the prepared baking sheet. Bake for 30-35 minutes depending on how thin the potatoes are, make sure you check after 20 minutes.

Flip the potatoes using a spatula or flipper and drizzle some oil over the potatoes and continue to bake for about 20-25 minutes until the fully cooked.

Serve and enjoy!