Rustic Potato Wedges

Wash the potatoes thoroughly. Young potatoes can be left unpeeled, while regular ones can be peeled if desired. Cut them into large, uniform wedges.

In a large bowl, whisk together the vegetable oil, ketchup, minced garlic, rosemary, khmeli-suneli, paprika, turmeric, ground black pepper, and salt until a smooth marinade forms.

Add the potatoes and toss thoroughly so every wedge is evenly coated in the flavorful mixture.

Arrange the potatoes in a single layer on a baking sheet lined with parchment paper or lightly greased.

Bake in a preheated oven at 180°C (350°F) for about 40 minutes, flipping the potatoes once halfway through for even browning.