Soak the Potato Wedges: Cut each potato in half lengthwise, then slice each half into 4 uniform wedges (8 wedges per potato). Place wedges into a large bowl of hot tap water for 15 minutes to release excess surface starch. Drain thoroughly and pat completely dry with paper towels (moisture is the enemy of crispiness!).

Preheat & Prep Sheet: Preheat oven to 425°F (220°C). Generously grease a large dark baking sheet with 1 tablespoon olive oil (or line with parchment paper sprayed with oil).

Toss with Seasoning & Cornstarch: In a large dry bowl, toss dried wedges with 2 tablespoons olive oil until fully coated. Sprinkle cornstarch, garlic powder, onion powder, smoked paprika, Italian seasoning, salt, black pepper, and half of the grated Parmesan cheese evenly over the potatoes. Toss vigorously with hands until every wedge has a textured, seasoned coating.

Arrange in Single Layer: Place wedges cut-side down in a single layer on the prepared baking sheet, leaving space between them so hot air circulates freely.

Bake to Golden Crunch: Bake at 425°F (220°C) for 25 to 30 minutes, flipping once halfway through, until skins are blistered, edges are deep golden-brown, and interiors are fork-tender and fluffy.

Shower with Parmesan & Serve: Immediately transfer hot wedges to a serving platter. Shower generously with the remaining finely grated Parmesan cheese and fresh chopped parsley while sizzling hot so the cheese melts slightly into the crispy crust. Serve with chilled creamy garlic herb dip!