Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Wash the potatoes thoroughly and pat them dry. Cut each potato in half lengthwise, then cut each half into 3-4 wedges of equal size.

Place the potato wedges in a large bowl and cover with hot water. Let them soak for 10 minutes to remove excess starch.

Drain the potatoes and pat them completely dry with paper towels or a clean kitchen towel.

Return the dried wedges to a clean, dry bowl. Drizzle with olive oil and toss to coat evenly.

In a small bowl, combine the garlic powder, paprika, dried oregano, salt, black pepper, and cornstarch. Sprinkle this mixture over the oiled potatoes and toss until each wedge is evenly coated.

Arrange the wedges on the prepared baking sheet, skin-side down, ensuring they're not touching or overlapping.

Bake for 35-40 minutes, flipping the wedges halfway through cooking time, until golden brown and crispy on the outside and tender on the inside.

If using parmesan cheese, sprinkle it over the wedges during the last 5 minutes of baking.

Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh herbs if desired.