With the potato on its side, cut it in half lengthwise. Then cut each half lengthwise again so you have two very large wedge-shaped pieces (aim for two pieces total). If the potato is extremely large, you may remove a thin slice from the rounded side so wedges sit flat.

Season

Place the two potato wedges in a bowl. Drizzle with 2 tbs olive oil, sprinkle 1 tsp kosher salt, 1 tsp smoked paprika, 1 tsp garlic powder and 1/2 tsp black pepper. Toss gently with your hands or a spatula until evenly coated.

Roast

Arrange the wedges cut-side down on a baking sheet lined with parchment or lightly oiled. Roast in the preheated oven for 35–45 minutes, flipping once at about 20–25 minutes, until the exterior is deep golden brown and a fork pierces easily (internal texture soft). Cooking time depends on potato size; test for tenderness.

Finish

Remove from oven and immediately brush lightly with any remaining olive oil or a little melted butter if desired. Sprinkle with chopped fresh parsley (1 tbs) for color. Let rest 2–3 minutes before serving.

Roll

If using a pre-baked or store-bought dinner roll, warm it for best results: place on a baking sheet and heat in the 220°C (425°F) oven for 4–6 minutes during the last 4–6 minutes of the potato roasting time, or microwave for 10–12 seconds. Spread 1 tsp softened butter over the roll just before serving.

Side (choose and prepare one)

Mixed green salad

Combine 1 cup pre-washed mixed greens, 4 halved grape tomatoes and 1/4 sliced cucumber in a small bowl. Dress with 2 tbs vinaigrette just before serving and toss gently.

Coleslaw (alternative)

Portion 1/2 cup prepared coleslaw into a small ramekin. Serve chilled alongside the wedges.

Applesauce (alternative)

Spoon 1/4 cup applesauce into a small dish and serve chilled or at room temperature as a side.