Crispy Potato Wedges

Scrub the potatoes until very clean and slice into evenly sized wedges

Transfer the potato wedges into a large bowl, cover with cool water and let them soak for 45-60 minutes

Drain the potatoes, pat them dry with paper towels and transfer them into a large, dry bowl

Once all of the potatoes are dried, drizzle with 2-3 tablespoons of neutral oil and add the cornstarch and seasoning into the bowl and toss until all of the wedges are all generously coated

Transfer the seasoned potatoes onto a parchment lined baking sheet in a single layer

Bake at 400 degrees on a center rack for 25-30 minutes

Pull the pan out of the oven (be sure to close the door to avoid loosing heat) and carefully flip all of the wedges and return the pan to the oven

Bake for an additional 20-25 minutes

Once the wedges are golden brown and crisp, transfer the pan out onto a cooling rack

Grate fresh parmesan over the hot crispy potato wedges and sprinkle with finely chopped parsley and salt

Serve hot