Parboil the potatoes: Place the cut potatoes into a large pot and cover them with cold water. Bring to a boil, salt the water, then reduce the heat to a simmer. Cook the potatoes for 5-10 minutes, or until just tender. The exact timing will depend on the size of your wedges!
Steam off the potatoes: Once the potatoes are ready, drain them well. Add them back to the pot and place it on the lowest heat. Shaking the pan gently to avoid the potatoes sticking to the bottom, allow any excess water to evaporate for about 10-20 seconds. Take the pot off the heat.
Preheat the pan: Place a dark-colored baking pan in the oven. Set the oven to 425°F (220°C), so both the pan and the oven can preheat while you're seasoning the potatoes.
Season the potatoes: Add all seasoning and oil to the potatoes in the pot. Close the lid and, holding both the pot and the lid tightly, shake the potatoes well until the seasoning is evenly distributed and the potatoes look rough and scraggly on the surface. Some might break, but they should NOT turn mushy!
Spread in the prepared pan: Carefully remove the hot pan from the oven and spread the seasoned potato wedges in a single layer.
Bake the potatoes: Bake the wedges for 15-20 minutes, or until crispy on the bottom. Finish them under the broiler for 3-5 minutes - watch closely so they don't burn! Serve immediately, as with any potato wedges, they tend to get soft as they cool.