1-First Step: Prep and mise en place Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper. Gather all ingredients: 2 pounds Russet potatoes (6 small or 4 medium), 3 tablespoons olive oil, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon fine sea salt, freshly ground black pepper, and 2 tablespoons finely chopped fresh parsley (optional). Cut each potato lengthwise into quarters, then cut each quarter in half lengthwise diagonally so you end up with eight even-sized wedges per potato. Having similarly sized wedges helps them cook at the same rate and finish together.

2-Second Step: Soak to get crispier edges Place the wedges in a large bowl and cover with hot (not boiling) water. Soak for 10 minutes to release surface starch and help create a crisp exterior during baking. This short soak is a small step that boosts texture noticeably.

3-Third Step: Dry and season Drain the wedges and pat them very dry with a lint-free towel. Excess moisture causes steaming and softer skins. Place the dried wedges on your parchment-lined sheet or return to the bowl to toss. Drizzle with 3 tablespoons olive oil and sprinkle 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon fine sea salt, and freshly ground black pepper to taste. Toss to coat each wedge evenly so flavor and oil reach all surfaces.

4-Fourth Step: Arrange for even browning Arrange wedges in a single layer on the baking sheet with the cut side down. If they crowd the pan, use two pans to avoid steaming and to keep them crisp. Proper spacing is key to achieving a deep golden crust.

5-Fifth Step: Bake and flip Bake at 400°F for 30 minutes. After 30 minutes, flip each wedge with a spatula so that the other side gets direct heat. Rearrange them in a single layer if needed and return to the oven for another 25 to 30 minutes, or until wedges are deeply golden and crispy all over. Resist taking them out early; a full bake time gives the best color and crunch.

6-Final Step: Finish and serve Remove wedges as they finish and, while still hot, optionally sprinkle with 2 tablespoons finely chopped fresh parsley. Serve immediately with ketchup, mayonnaise, mustard, or cheese sauce. For cheese fries, top with shredded cheddar, broil until melted and bubbly, then add green onions for a loaded version.