To begin, scrub and cut russet potatoes into wedges of relatively the same size. There's no need to peel them. Note: larger sizes will take longer to bake.
Next, soak the potatoes in cold water for 10 to 30 minutes to remove the excess starch. This step can be skipped, but the wedges won't end up as crispy.
While the potatoes soak, preheat your oven to 400°F and line a few baking sheets with parchment paper. Then, drain and dry the wedges on a clean towel. Transfer them to a large bowl to toss with olive oil, garlic powder, onion powder, salt, and pepper.
Once coated, spread them evenly on the parchment-lined pans and bake for 20 minutes. Flip the wedges, then cook for another 20-25 minutes, or until they appear golden and are easily pierced with a fork.
Serve these crispy potato wedges with your favorite dips like ketchup, hummus, fancy sauce, chili garlic aioli, or sweet & spicy mustard!