2tablespoonsseasoning mix of choiceI used bbq rub (see notes)
fresh chopped parsleyfor garnish (optional)
bbq sauce or ketchupfor dipping (optional)
Preheat your oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
Place the potato wedges in a large microwave safe bowl and cover with water. Microwave for 2 minutes. Allow to sit in warm water for another 5 minutes. Remove from bowl and pat dry with a towel.
Place potato wedges back in (now empty and dry) bowl. Drizzle the 3 tablespoons of olive oil on the potatoes and stir to coat (I like to use my hands for this). Sprinkle on the seasoning (2 tablespoons) and coat each piece evenly. Arrange the wedges on the parchment covered baking sheet, being careful to space them out as much as possible so they don't overlap or touch too much.
Bake for 30 minutes at 400 degrees F. Flip using a spatula or tongs, then bake for 20 more minutes, or until crispy and browned. Sprinkle with parsley if desired.
Serve hot or warm, preferably fresh out of the oven, with BBQ sauce or ketchup for dipping.
A note on seasoning: I used a pre-mixed BBQ rub. You can use taco seasoning, za'atar, cajun seasoning, Greek seasoning, or anything else you prefer. Make sure your seasoning includes salt. If it does not (like with most Italian seasoning mixes), make sure you season the potatoes with 1 teaspoon kosher salt. If you want to only use salt and pepper to season, use 1 teaspoon of each.
A note on soaking: Technically, you can skip the soaking step if you want. But it does make the potatoes extra crispy because it draws the starch out and gets a perfect golden brown color on the potatoes without burning them or cooking unevenly. You can also soak them overnight if you like in room temp water in the fridge for even more crisp!