1
Adjust racks to top and middle positions; preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Mince a few pickle slices until you have 1 TBSP (2 TBSP for 4 servings).
Toss potatoes on a baking sheet with a large drizzle of oil, half the garlic powder (you’ll use the rest in the next step), salt, and pepper. Roast on top rack until golden brown and crispy, 20-25 minutes.