35 (29 lbs) of large well-scrubbed russet baking potatoes
2 Tbsp +2 tsp of paprika
1/4 cup + 2 tsp of onion powder
1/4 cup + 2 tsp of garlic powder
2 1/2 tsp of adobo seasoning
2 tsp of salt
1 tsp of black pepper
Steps
Stab potatoes with a fork and bake in oven until cooked through. Conventional oven: 425°F for about 50 minutes. Convection oven: 375°F for about 40 minutes.
Cool.
Halve the potatoes lengthwise, and then cut each half into 4 to 5 wedges, depending on the size of the potato. Divide potatoes equally between parchment-covered sheet pans in a single layer, skin-side down (like boats).
Mix the paprika, onion powder, garlic powder, adobo seasoning, salt (if you are using it), and pepper in a small bowl.
Sprinkle spices evenly over the wedges.
Bake right before service until hot, crispy, and lightly browned. Convection oven: 400°F about 20 minutes. Conventional oven: 425°F about 25 minutes.
