Fill a large bowl with cold water and ice cubes, set aside.
Clean and cut potatoes into wedges by slicing the potato in half, then cut in half again (long wise). If your potatoes are really large, slice them a 3rd time. Over all you will have 4-8 wedges per potato.
After potatoes are cut, place them in the ice cold bowl for 20-60 minutes.
Preheat oven to 425°F and prepare a baking sheet. Place parchment paper on a baking sheet or use aluminium foil, set aside.
Prepare a gallon size Ziploc bag with oil, garlic powder, salt, onion powder, black pepper, or your favorite potato seasonings.
Remove potato wedges from cold bath and place on a towel. Dry wedges well then transfer to Ziploc bag.
Gently shake potatoes in Ziploc bag to coat potatoes well with oil and spices.
Remove wedges from the bag and transfer to prepared baking sheet. Arrange wedges in a single layer.
Place in the oven for 20 minutes. Remove from the oven and gently flip wedges, return to the oven for another 20 minutes.
The last 5-8 minutes watch potatoes carefully so they don't burn. It seems some ovens tend to bake hotter than others.
Remove wedges and sprinkle with fresh chopped parsley. Serve with ketchup or another favorite dipping sauce.
Notes
A delicious dipping sauce for these baked potato wedges is my gluten and dairy free Homemade Chick-Fil-A Sauce. Tap here for the recipe.