4 Russet Potatoes
2 Tablespoons flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
3 Tablespoons vegetable oil
Preheat oven to 450 degrees. Drizzle the vegetable oil evenly onto a cookie sheet with sides.
Clean potatoes with water then pat dry with paper towels. Cut each potato into 8 wedges (Cut in half lengthwise, then quarters).
Combine all of the dry ingredients in a large zip-lock baggie. Add 4 potato wedges at a time into the mixture and shake to coat well. Place coated potato wedges onto the cookie sheet, spreading out evenly. Repeat with all of the wedges.
Bake for 20 minutes, then flip potatoes and bake for another 20 minutes. (Total bake time is 40 minutes) Remove from oven and serve them while their still hot!