Preheat your oven to 425°F (220°C).

Prepare a large baking sheet by either lining it with parchment paper or applying a light coating of grease to avoid any sticking.

Cut each washed and dried russet potato into 8 even wedges.

Put the wedges into a sizable bowl and submerge them in cold water.

Let them soak for 20-30 minutes to remove excess starch, which helps them crisp up during baking.

After soaking, drain the potatoes and pat them completely dry with a clean kitchen towel or paper towels.

In a small bowl, whisk together the vegetable oil, minced garlic, black pepper, kosher salt, onion powder, paprika, chili powder, and cornstarch.

Toss to coat the potatoes evenly.

Add the grated Parmesan cheese to the bowl and toss again, making sure the wedges are well coated with both the cheese and the seasoning.

Arrange the potato wedges in a single layer on the prepared baking sheet, ensuring the wedges don’t overlap (this allows them to crisp up).

Place in the preheated oven and cook for 35 to 40 minutes, turning the wedges halfway through, until they achieve a golden brown color with a crispy exterior and a tender interior.

Once baked, remove the wedges from the oven and sprinkle with fresh minced cilantro for a pop of flavor and color.

Serve immediately with your favorite dipping sauces like ketchup, ranch dressing, or aioli.