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Ingredients
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Potatoes
Parboil & seasoning
Coating & roasting
Optional garnish & dips
Method
Potatoes
wash and cut
Preheat oven to 220°C (425°F). Scrub the russet potatoes thoroughly to remove dirt but leave the skins on. Cut each large potato in half lengthwise, then each half into 3–4 wedges depending on size so you get large wedges (about 8–12 wedges total). Aim for wedges of similar thickness for even cooking.
parboil
Place the cut wedges in a large pot and cover with about 2 liters of cold water. Add 1 tablespoon coarse salt. Bring to a gentle boil over high heat, then reduce to a simmer and cook for 6–8 minutes — you want the outside to start softening but the wedges should still hold their shape (parboiled, not fully cooked). Drain in a colander and let steam-dry for 2–3 minutes.
Parboil & seasoning
rough the edges and season
Toss the drained, slightly steamed wedges back into the pot or a large bowl. Sprinkle the garlic powder, paprika, dried oregano, and black pepper over the wedges. Add the 2 teaspoons flour or cornstarch — this helps create a crisp exterior. Toss gently so the seasoning and starch coat the wedges evenly. Let sit for 2 minutes to allow the coating to adhere.
Coating & roasting
oil and arrange
Drizzle 3 tablespoons olive oil over the seasoned wedges and toss to coat all surfaces. Arrange the wedges on a large baking sheet in a single layer with space between each wedge for air circulation. If you have two trays, use both rather than overcrowding one.
roast
Place the tray in the preheated 220°C (425°F) oven on the middle rack. Roast for 20 minutes, then flip each wedge with a spatula to expose the other side. Continue roasting for another 12–18 minutes until wedges are golden brown and crisp on edges and fork-tender inside. Total roasting time ~35–40 minutes depending on wedge size and oven. For extra crispness, finish with 2–3 minutes under the broiler, watching closely so they don't burn.
season to finish
Remove wedges from oven and immediately sprinkle with the 1 teaspoon fine salt to taste. Let rest 2 minutes on the tray to firm up.
Optional garnish & dips
Transfer wedges to a serving platter. Sprinkle chopped parsley and grated Parmesan over the top if using. Serve hot with ketchup, aioli, or your preferred dipping sauce on the side.