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Preheat the oven to 425 degrees. Place the rack just below the middle of your oven. Line two 15 x 10-inch rimmed baking sheet with parchment paper. Set aside.
Combine garlic powder, onion powder, Cajun seasoning, seasoned salt and black pepper in a small bowl.
Scrub the potatoes and blot dry. Cut into even-sized wedges (6-8 per potato). (If time allows, place in a bowl and cover with cold tap water. Let stand for 1 hour in the water.) Blot dry after removing from the water.
Place the potato wedges in a bowl and drizzle with oil. Sprinkle with seasoning blend and toss well to coat. Leave 1 tablespoon or so of the seasoning behind to sprinkle over potatoes after placing on the baking sheet to cover any spots that don't have the seasoning.
Spread out on the prepared baking sheet, making sure each potato wedge has a cut side touching the parchment paper.
Roast for 20-25 minutes. Flip each potato so the other cut side is touching the non-stick aluminum foil or parchment. Roast an additional 18-20 minutes or as needed. Sprinkle with coarse sea salt if using.