Golden Garlic Roasted Wedges

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2 lbs Potatoes (Yukon Golds are best for "potato flavor," but Russets work for "fluffy" centers.)
2 tbsp Olive Oil (Or melted butter for a richer, more "classic" taste.)
1 tsp Kosher Salt
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Dried Parsley (optional) (A tiny pinch of dried parsley at the end for color.)

Preheat: Set your oven to 400°F (200°C). (Higher heat than the original recipe helps the potato sugars caramelize naturally).
Prep: Cut potatoes into wedges, soak for 30 mins, and pat dry.
Coat: In a large bowl, toss wedges with the oil, salt, garlic powder, and onion powder. Ensure every side is glistening but not dripping.
Roast: Spread them out on the pre-heated baking sheet, skin-side down.
Bake: Roast for 30–40 minutes. You don’t need to flip them if they are skin-side down; the bottoms will get beautifully golden and the tops will stay fluffy.
Finish: Taste one. If it’s still too plain, add a tiny extra pinch of salt while they are hot. Salt is the "volume knob" for potato flavor.