Preheat the oven to 425°F (220°C).

Wash the russet potatoes thoroughly to remove any dirt.

Cut each potato in half lengthwise, then slice each half into wedges.

Soak the potato wedges in cold water for about 30 minutes.

Drain the wedges and pat them dry with a kitchen towel.

In a large mixing bowl, combine olive oil, garlic powder, paprika, salt, and black pepper.

Toss the dry potato wedges in the mixture until they are evenly coated.

Spread the seasoned wedges in a single layer on a baking sheet.

Bake in the preheated oven for about 30 minutes, flipping halfway through.

Remove the wedges from the oven and let them cool slightly before serving.