1-First: preheat the oven to 450 degrees Fahrenheit and line a baking sheet with foil or parchment paper. Wash and scrub the 4 medium russet potatoes thoroughly. Cut each potato in half lengthwise, then slice each half into 4 to 5 wedges about 1/2 inch thick.

2-Next: place the wedges in a bowl of cold water with about 2 cups of ice cubes and let them soak for 30 minutes. This step, as mentioned in the tips, helps remove starch for extra crispiness. Drain the wedges and pat them dry thoroughly with a towel.

3-Then: season the potatoes with 1/2 teaspoon fine sea salt or kosher salt, 1/4 teaspoon paprika, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder, tossing to combine. Drizzle with 1/4 cup extra virgin olive oil and toss again for even coating. Spread the wedges cut-side down in a single layer on the prepared baking sheet.

4-After that: bake for 20 minutes, then flip the wedges and bake for another 12 to 15 minutes until golden and crispy. While baking, prepare toppings like the 1/4 cup grated parmesan cheese and 2 tablespoons finely chopped parsley. For more crispy ideas, try our air fryer sweet potato recipe as a fun variation.

5-Finally: transfer the hot wedges to a bowl, sprinkle with the cheese and parsley, and toss gently. Serve immediately with dipping sauces for the best flavor and texture. Remember, total prep time is about 1 hour and 10 minutes, including soaking and baking, making it perfect for meal planning.