Peel and dice your potatoes into wedges. I used a small potato and each one made 4 total wedges.
In a medium bowl, places your wedges inside and cover with cold water and a pinch of salt. This will help remove the excess starch and crisp up the wedges better in the oven. Soak for about 5-10 minutes.
Drain and rinse your wedges and lay out on a clean dish towel to dry. Throw back into your bowl and toss with your seasoning mixture.
Layout wedges on a baking sheet covered in parchment, a silpat baking sheet or on a fancy fry pan (I bought mine from CHEFS Catalog).
Place your wedges into the oven and bake for 30-45 minutes, or until golden brown and crispy. Time varies with size and baking pan used.
Serve hot with your favorite dip of choice. I love a creamy ranch or spicy ketchup.
Recipe by The Plant Philosophy at https://theplantphilosophy.com/lets-eat-oil-free-garlic-herb-potato-wedges/