Line a baking dish with tin foil and spray with nonstick cooking spray. Then evenly drizzle the olive oil on a cookie sheet and set aside.
To cut potatoes into wedges, first cut the potato in half vertically, then cut into quarters again vertically until you have 4 wedges. One potato will make 8 wedges.
In a bowl mix the cornstarch and hot water together and place in the microwave for 90 seconds or until a paste has formed. Rub the cornstarch paste on each wedge until all the potatoes have been coated.
Place potato wedges on the foil-lined cookie sheet. Be sure not to crowd the pan because crowding will cause them to steam and not brown. Cover with tin foil and roast in a 425 degree oven for 10 minutes. Then remove the foil and allow to cook for another 15 minutes. At this point, give the potatoes a flip and let them continue to cook for another 15 minutes, or until the wedges are golden brown and tender.
While still piping hot, sprinkle potatoes with salt or parmesan cheese and serve with your favorite dips.
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