Wash the potatoes very well under cold water. Keep the skin on for extra texture and flavor. Cut each potato into thick wedges using a sharp knife. Try making equal-sized wedges so they cook evenly in the oven.

Place the wedges into a large bowl filled with cold water. Let them soak for about 20 minutes. This step removes extra starch and helps the wedges become crispier after baking.

Drain the water completely from the wedges. Use paper towels or a clean kitchen towel to dry them fully. Wet potatoes will not become crispy, so take your time during this step.

In a small bowl, combine paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper and cornstarch. Mix everything very well. This seasoning blend gives the wedges their spicy restaurant-style flavor.

Place the dried potato wedges into a large bowl. Add olive oil and toss until coated. Sprinkle the seasoning mixture over the wedges. Mix everything carefully until every wedge is fully covered with spices.

Line a baking sheet with parchment paper. Spread the wedges in a single layer. Leave small spaces between each wedge. Overcrowding can make them soft instead of crispy.

Bake the wedges at 425°F for about 35 to 40 minutes. Flip them halfway through cooking for even crispiness. The wedges should look golden brown outside and soft inside.

Remove the wedges from the oven carefully. Sprinkle fresh parsley over the top for color and freshness. Serve immediately with ranch dressing or warm cheese sauce for the best flavor.