Cut each potato in half lengthwise, then slice each half into thick wedges—aim for 6–8 wedges per potato.
Place the wedges in a large bowl of cold water and soak for at least 30 minutes (up to 1 hour). This removes excess starch for crispier fries.
Drain the potatoes and pat them completely dry with paper towels. Toss with cornstarch in a bowl to lightly coat. Then drizzle with oil and season with garlic powder, paprika, salt, black pepper, onion powder, smoked paprika, and cayenne pepper. Mix until evenly coated.
Cooking Methods
Air Fryer (Crispiest):
Preheat air fryer to 400°F (200°C).
Arrange wedges in a single layer.
Air fry 15–20 minutes, shaking the basket halfway through, until golden and crispy.
Oven-Baked:
Preheat oven to 425°F (220°C).
Spread fries on a parchment-lined baking sheet in a single layer.
Bake 35–40 minutes, flipping halfway, until golden and crisp.
Deep Fry (Restaurant Style):
Heat 2 inches of vegetable oil in a heavy pan to 350°F (175°C).
Fry wedges in batches for 5–7 minutes until golden brown.
Drain on paper towels and sprinkle with extra salt.
Garnish with chopped fresh parsley and a sprinkle of grated Parmesan if desired. Serve hot with ketchup, ranch, or your favorite dipping sauce.