Preheat oven to 425F (220C) and line a baking sheet with parchment paper (alternatively bake directly on ungreased baking sheet).

Scrub potatoes and slice into 1” thick wedges. Try to cut as evenly as possible so the wedges cook evenly.

Place in a bowl and cover with cold water and allow to sit for at least 10-15 minutes (or place the bowl in the refrigerator and allow to sit for several hours or overnight).

Drain potatoes and rinse well under cold water. Pat dry with paper towels (TIP: dry very well, the more dry your potatoes are the crispier they will be after baking!).

Place wedges in a large bowl and add the oil, paprika, garlic and onion powder, salt, and pepper. Toss well so all potatoes are evenly coated with mixture.

Place potatoes cut-side down on prepared baking sheet. Distribute them evenly over the tray and try not to have them touching. Transfer to center rack of 425F (220C) oven and bake for 45-50 minutes, turning potatoes over halfway through. Potato wedges are finished when they are deep golden brown, crispy on the outside, but the interiors are tender when pierced with a fork.

Sprinkle with fresh parsley, if using, and serve warm.