Cut the potatoes into wedges of proper size (neither too thick nor too thin). I cut down the middle of the potato length-wise and then cut each half into four pieces length-wise. I prefer to keep the skin of the potato; you may take it off.

Preheat the oven to 400 degrees Celsius and glaze the baking pan with cooking spray.

Pro tip: microwave the potato wedges for 5 minutes before roasting.

Now, add olive oil to the baking pan (brush it all over) and scatter the potato wedges on it. Brush a little olive oil on top of the wedges.

Season the wedges with salt, black pepper, onion powder, garlic powder, smoked paprika (or any other seasoning of your choice) and roast for 30 minutes.

Now, take them out, flip them and roast for another 10 minutes.

Check on the fries to make sure they don’t burn. And, they’re ready! You may sprinkle in more salt, if needed, before serving.