Preheat and prep the pan: Place a large, rimmed baking sheet on the middle rack and preheat your oven to 450°F (230°C). A hot pan helps the wedges crisp and prevents sticking.

Wash and cut the potatoes: Scrub the potatoes well. Leave the skins on for texture and nutrients. Cut each potato in half lengthwise, then into 3–4 wedges per half, depending on size. Aim for similar thickness so they cook evenly.

Soak briefly: Add the wedges to a large bowl of cold water and soak for 10–15 minutes. This removes surface starch and promotes crispiness.

Drain and dry: Drain the potatoes and pat them very dry with a clean towel. The drier they are, the better they’ll crisp.

Season and coat: In a large bowl, whisk the oil and cornstarch until smooth. Add garlic powder, onion powder, smoked paprika, pepper, and salt. Toss in the dry wedges and coat evenly. Make sure every piece gets a thin, even layer.

Arrange on the hot pan: Carefully pull the hot baking sheet from the oven. Spread the wedges out in a single layer with space between them. If they crowd, use two pans to avoid steaming.

Bake and flip: Bake for 18–20 minutes, then flip each wedge with tongs. Return to the oven and bake another 12–18 minutes, until deep golden with crisp edges and tender centers.

Finish and serve: Taste and adjust salt if needed. For a bright finish, squeeze a little lemon over the top or sprinkle fresh parsley. Serve hot with your favorite dip.