First, preheat oven to 425F.

Next, scrub and wash potatoes. Pat dry and slice length-wise. Slice each half into 4 wedges. For bigger potatoes, you may have to slice into 6 wedges.

Soak sliced potatoes in cold water while you finish all of them. Drain and pat dry.

On a baking sheet, add your potato wedges and season generously with seasonings of your choice and baking powder. Add your oil/fat and mix around until the baking powder has absorbed all of the oil and created a coating around each wedge.

Lay out each piece evenly in one layer on the baking sheet. Do not stack them.

Bake at 425F for approx. 10-15 minutes. Flip about halfway through cooking (about 5 min).

Wedges will be golden and crispy but fluffy inside. Allow to cool for 5-10 minutes before serving.