1-First Step: Begin by preheating your oven to 400°F. While the oven heats, line a large, rimmed baking sheet with parchment paper. This prevents sticking and makes cleanup much easier. The parchment also helps the wedges cook evenly without requiring excess oil.

2-Second Step: Thoroughly scrub 2 pounds of Russet potatoes under cool running water to remove any dirt. Since we’re keeping the skin on for extra crispiness and nutrients, cleaning is crucial. Pat the potatoes dry with a clean kitchen towel or paper towels. Dry potatoes brown better in the oven, so don’t skip this step.

3-Third Step: Cut each potato in half lengthwise, then place the flat side down and cut each half lengthwise again to create quarters. Finally, slice each quarter into two wedges to create 8 evenly sized wedges per potato. Aim for wedges that are about 3/4-inch thick at their widest point. Uniform thickness ensures all wedges finish cooking at the same time, preventing some from burning while others remain undercooked.

4-Fourth Step: Place the cut potato wedges in a large bowl and cover them with hot water (around 140°F, not boiling). Let them soak for 10 minutes. This crucial step removes excess surface starch, which is the secret to achieving crispy exteriors. The starch can make wedges gummy and prevent them from crisping properly in the oven. If possible, warm the water on the stove rather than using tap hot water to avoid any impurities that might affect flavor.

5-Fifth Step: After soaking, drain the potatoes thoroughly and pat them completely dry with clean kitchen towels or paper towels. Excess moisture is the enemy of crispiness, so take your time with this step. The drier the wedges before seasoning, the crispier they will become in the oven.

6-Sixth Step: In a large bowl, combine 3 tablespoons of olive oil, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon fine sea salt, and freshly ground black pepper to taste. Add the dried potato wedges and toss gently but thoroughly to ensure each piece is evenly coated with the seasoning mixture. Use your hands to distribute the oil and spices, making sure no bare spots remain on any wedge.

7-Seventh Step: Arrange the seasoned wedges on the prepared baking sheet in a single layer with the flat sides down. Avoid overcrowding the pan, as this creates steam and prevents proper crisping. If necessary, use two baking sheets to maintain proper spacing between wedges. The flat sides should make maximum contact with the baking surface for the crispest results.

8-Eighth Step: Place the baking sheet in the preheated 400°F oven and bake for 30 minutes. Set a timer to remind yourself when to flip the wedges. This first baking period allows the wedges to begin cooking through and start developing a golden color on the bottom.

9-Ninth Step: Carefully remove the baking sheet from the oven and flip each wedge over using a spatula or tongs. This ensures both sides become evenly crispy and golden brown. Return the wedges to the oven and bake for an additional 25 to 30 minutes, or until deeply golden and crisp on all sides. The total baking time should be approximately 55 to 60 minutes.

10-Final Step: Remove the crispy potato wedges from the oven and transfer them to a serving platter. Sprinkle with 2 tablespoons finely chopped fresh parsley if desired for a fresh pop of color and flavor. Serve hot with your favorite dipping sauces. These wedges are perfect alongside homemade BBQ meatballs or as a snack with fresh cherry BBQ sauce. For the best texture, enjoy them immediately while they’re at their crispest.