Wash, trim and slice the potatoes into 8 wedges each (cut in half, then quarters, then split the quarters).
Mix the dry seasonings, and toss them together in a mixing bowl or large ziploc bag with the cut potato wedges.
Drizzle the oil over and toss again until the potatoes are evenly coated.
Spread them on a half sheet pan, leaving space between the wedges.
Bake for 15 minutes. Remove from oven and flip the slices.
Bake for another 15-20 minutes, or until the potatoes are puffed and evenly golden brown. Serve hot.
Notes
Optional for Extra-Crispy Wedges:Add a tablespoon of cornstarch or arrowroot to the dry seasoning mix before tossing with the potatoes. Or, add a few tablespoons of grated Parmesan cheese to the seasoning.