Wash and scrub potatoes well.
Cut each potato into 8 wedges.
Soak wedges in cold water for 20–30 minutes to remove excess starch.
Drain and dry thoroughly.
In a large bowl, toss wedges with olive oil, minced garlic, salt, pepper, paprika, Italian seasoning, garlic powder, and cornstarch.
Add Parmesan last and toss lightly.
Preheat oven to 425°F (220°C).
Arrange wedges skin-side down on a parchment-lined tray.
Bake 35–45 minutes, flipping halfway through.
Broil 2–3 minutes at the end for extra crispiness.
Air fry at 400°F (205°C) for 18–22 minutes.
Shake basket halfway through cooking.
Sprinkle with extra Parmesan, fresh parsley, and a little flaky salt.
