Preheat oven to 375°F / 190°C and line a baking sheet with parchment paper.
In a large bowl, toss the potato wedges with the oil so they are well coated, add the veggie spice, and toss again until evenly coated with the spice. Spread the potatoes in a single layer on the baking sheet and roast in the oven for 30 minutes, flip over the wedges, add continue roasting until golden, about another 30 minutes. Finally, increase the temperature to 400°F / 200°C and cook until crisp, about 10-15 more minutes. Remove from the oven and season with a little more salt.
Remove the potatoes from the oven and serve with your favourite sauce for dipping or enjoy on their own. For a little color, garnish with parsley. Enjoy!
Looking to speed things up? Then bake the potatoes at 220°C for about 35 minutes, flipping halfway through. The crispiness isn’t exactly the same, but tasty nonetheless!
For this recipe I use my favorite standby olive oil (Farchioni) which performs especially well and high heat. And it tastes fantastic.
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