Preheat the Oven

• Preheat your oven to 200°C (400°F).
• Line a baking sheet with parchment paper or lightly grease it with olive oil.

Prepare the Potatoes

• Wash the potatoes thoroughly. You can peel them, but keeping the skin on enhances flavor and texture.
• Cut the potatoes into wedges by slicing them lengthwise in half, then cutting each half into 3–4 wedges.

Parboil the Potatoes

• Bring a large pot of water to a boil and add 1 tbsp of salt.
• Add the potato wedges and cook for 5–7 minutes until they’re slightly softened but not fully cooked.
• Drain the potatoes and let them cool slightly.

Coat the Potatoes

• In a large bowl, mix the breadcrumbs and cornstarch.
• Add the parboiled potato wedges to the bowl. Drizzle olive oil over the potatoes and toss them until evenly coated with the breadcrumb mixture.

Bake the Potatoes

• Arrange the coated potato wedges in a single layer on the prepared baking sheet. Ensure they don’t overlap for even baking.
• Spray or drizzle a little more olive oil over the wedges.

Season and Bake

• Sprinkle additional salt and pepper to taste.
• Bake the wedges for 30–35 minutes, flipping halfway through, until golden brown and crispy.

Serve

• Remove the wedges from the oven and let them cool for a few minutes.
• Serve hot with your favorite dips like ketchup, garlic aioli, or spicy mayo.