Wash and dry the potatoes thoroughly. Cut each potato in half lengthwise, then slice each half into four equal wedges. Repeat for all potatoes. Preheat your oven to 400°F and line multiple baking sheets with parchment paper.

In a large mixing bowl, combine the potato wedges with vegetable oil and minced garlic, mixing well to coat evenly. Add Parmesan cheese, cornstarch, black pepper, kosher salt, onion powder, paprika, chili powder, and minced cilantro. Mix thoroughly, ensuring the seasoning is evenly distributed; using your hands works best for this step.

Arrange the seasoned wedges in a single layer on the prepared baking sheets, leaving space between each wedge for air circulation. Position the potatoes with the skin side down and the pointed ends facing up for optimal crispiness. Bake for 15 minutes in the preheated oven.

Lower the oven temperature to 375°F and continue baking for an additional 40 minutes, or until the wedges achieve your desired level of crispiness and a deep golden color.

Serve the potato wedges hot, accompanied by your favorite dipping sauce for a satisfying side dish or snack.