Slice your russet potatoes in half lengthwise. Working with each half slice the potato in threes at an angle to create a wedge. If your russet potatoes are really large, slice in fours at an angle.
Place potato wedges in a large bowl of water for about 20 minutes to remove starch. Then, drain potatoes.
Toss potatoes in oil and seasonings and fully coat. Scatter potatoes on a parchment paper lined baking sheet. Bake for 20 minutes and then carefully flip over. Bake for another 15-20 minutes until wedges puff up and are nice and golden.
Remove wedges from oven and serve with your favorite dipping sauces.