1-First, preheat your oven to 400 degrees Fahrenheit to get it ready for baking. Wash and cut 2 pounds of Russet potatoes into 8 even wedges each, then soak them in hot water for 10 minutes to cut down on starch and help them crisp up beautifully.

2-After soaking, drain the wedges and dry them thoroughly to ensure they bake evenly without steaming. Place them on a baking sheet lined with parchment paper for easy cleanup and optimal crisping.

3-Drizzle the wedges with 3 tablespoons of olive oil and season them evenly with 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon fine sea salt, and freshly ground black pepper to taste. Toss everything together so the flavors coat each piece well.

4-Bake the wedges in the preheated oven for 30 minutes, then flip them to ensure even browning on all sides.

5-Continue baking for another 25 to 30 minutes until they’re golden and crispy. If you’d like, sprinkle 2 tablespoons of finely chopped fresh parsley on top right before serving for a fresh finish. Pair your wedges with a homemade sauce for an extra tasty meal.