• Gather all the ingredients. Preheat a convection oven to 400ºF (200ºC). I use convection baking for this recipe to get extra-crispy wedges. For a regular oven, preheat to 425ºF (230ºC).
  
• Cut 2 russet potatoes lengthwise into 8 wedges each. For even baking, try to keep the wedges a uniform size and thickness.
  
• I actually prefer to cut the potato from the skin side since I can cut them in half precisely (the brown color helps). However, be careful with the knife since the potato wedges are not stable. Soak the wedges in cold water for 15 minutes to remove the excess starch so the potatoes bake up crispy.
  
• Meanwhile, combine the seasonings in a small bowl: ½ tsp Diamond Crystal kosher salt, ⅛ tsp freshly ground black pepper, ½ tsp garlic powder, and ½ tsp onion powder.
  
• After 15 minutes, dry the potatoes with a clean kitchen towel. Then, add them to a medium bowl.
  
• Pour 2 Tbsp neutral oil on the potatoes and toss to coat evenly.
  
• Then, sprinkle the seasoning mix on the potatoes. Toss well to distribute the seasoning.
  

To Bake

• Prepare a baking sheet lined with parchment paper. Lay the seasoned potatoes on their sides in a single layer, leaving plenty of space between the wedges; do not overcrowd the baking sheet. Bake for 35 minutes at 400ºF (200ºC) for a convection oven or 425ºF (230ºC) for a regular oven. If your wedges are wide enough, you can try standing them on their skin. This way, you don‘t need to flip them over; however, you get a nice brown color when the potato sides lay on the baking sheet.
  
• After 20 minutes, flip the wedges over and put them back in the oven.
  
• Continue to bake for another 15 minutes until crisp, deep golden brown, and cooked through (a knife should easily pierce the potato).
  

To Serve

• Transfer the hot potato wedges to a serving bowl and sprinkle with dried parsley (optional). Serve immediately with ketchup or your favorite dipping sauce on the side. My daughter‘s favorite way to enjoy them is with a sprinkling of Tony Chachere‘s Original Creole Seasoning for a spicy and salty kick.
  
• Crispy Baked Potato Wedges are a perfect side dish for yoshoku dishes such as Japanese Hamburger Steak (Hambagu) and its delicious variations Stewed Hamburger Steak (Nikomi Hambagu) and Cheese-Stuffed Hamburger Steak. They‘re also a wonderful complement to Reverse Sear Steak.

To Store

• These potato wedges taste best fresh out of the oven. You can store leftover potato wedges in an airtight container in the refrigerator for up to 3 days, but they will lose their crispy texture.