Preheat the over to 425
Scrub the potatoes (we leave the skin on) and cut into wedges, about 6 - 8 wedges per potato.
Soak the wedges in a large bowl with scalding hot water for 15-20 minutes, make sure the potatoes are completely covered.
Drain the water and place wedges on a clean, dry towel. Pat dry, important to get as much moisture off of them as possible. (even if you skip soaking, I'd suggest placing potatoes on a towel to remove as much moisture as possible)
Put the wedges back in a dry bowl.
Add 3 tbsp of olive oil and mix until all the wedges are lightly coated. (I like to add about a tbsp at a time just in case I do not need tall 3 tbsp) Then add all spices and mix well.
Lightly coat the baking sheet with about 1 tbsp of oil. Place the wedges on the baking sheet in a single layer, then put the baking on a rack on the bottom half of the oven.
Bake for 20 minutes
Remove the baking sheet, use a spatula to flip and rotate the potatoes.
Put back in the oven for 15-20 minutes, until desired crispiness.
Remove from the the oven and add any additional seasonings while the potatoes are still hot.
Enjoy!
