Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil, or bake directly on the pan for extra crispiness.

Cut each potato in half lengthwise, then cut each half into 4 to 6 wedges, depending on size. Try to keep them as even as possible (about ¾-inch thick at the widest part) so they bake evenly.

Place the wedges in a large bowl and cover with cold water. Soak for 20 to 30 minutes (or up to 1 hour) to remove excess starch for crispier results.

Drain well and pat the wedges completely dry using paper towels or a clean kitchen towel. This step is key for crispiness.

Return the dry wedges to the bowl. Drizzle with olive oil and toss until evenly coated.

Sprinkle with potato seasoning and toss again until all wedges are well coated.

Spread the wedges in a single layer on the baking sheet, making sure they are not touching. Place them cut-side down for the best browning (use two pans if needed).

Bake for 20 minutes, then flip the wedges and continue baking for another 15 to 25 minutes, until golden brown and crispy on the outside.