Preheat your oven to 425°F (220°C), positioning the rack in the upper third for extra crispiness. Let it heat for at least 10 minutes.

Quarter each russet potato into wedges, keeping them roughly equal in size.

Place wedges in cold water for 20 minutes to remove excess starch. Rinse once more, then pat them completely dry.

In a large bowl, whisk together olive oil, cornstarch, garlic powder, paprika, salt, and black pepper until a smooth paste forms.

Add dried potato wedges to the bowl and gently toss until each wedge is evenly coated.

Place wedges in a single layer on a parchment-lined baking sheet, ensuring edges don’t touch.

Bake at 425°F for 25 minutes, then flip wedges and bake 5-10 more minutes until golden brown.

Transfer hot wedges to a serving platter, sprinkle with fresh parsley if using, and serve with ketchup or spicy mayo.