1. Adjust the cooking rack to the bottom placement, select the BAKE setting, and preheat the toaster oven to 425°F.
2. To cut the potato wedges: slice the potatoes in half lengthwise and then slice each half into quarters. You should have 8 wedges total for each medium or large potato. Cut smaller potatoes into quarters.
3. In a large bowl combine the wedges, oil, salt, pepper, garlic powder, and paprika. With clean hands toss everything well making sure to coat all of the pieces with the oil and seasonings.
4. Arrange the seasoned wedges in a single layer, with the skins facing the pan.
5. Bake for 15 minutes then carefully remove the hot pan. Use a fork or tongs to tip each wedge onto its side. Continue cooking until the fries are browned, crisped, and fork-tender, about 15 to 20 minutes more.
6. Let the wedges cool for a few minutes, then devour.

Potatoes to Oil Ratio: You want the potatoes to be well coated but not swimming in the oil. We usually start with 2 teaspoons and then add more if needed.

Convection: Reduce the temperature to 400°F, check on the wedges after 15 minutes, and increase the temperature to 425°F if you feel they are not cooking/browning fast enough.

Air Frying: Preheat air fryer at 400°F for 5 minutes. Add seasoned wedges to the air fryer basket and cook for 10 minutes. Flip and continue cooking until tender and browned, about 5 minutes more for a drawer-style air fryer and 10 minutes more for an air fryer toaster oven.