Begin by washing and drying the russet potatoes. Slice one potato in half lengthwise and then cut each half into four equally sized wedges. Repeat this process for all the potatoes.

Preheat the oven to 400°F and line several baking sheets with parchment paper.

In a large mixing bowl, combine the potato wedges with vegetable oil and minced garlic. Stir thoroughly to ensure even coating.

Add in the Parmesan cheese, cornstarch, black pepper, kosher salt, onion powder, paprika, chili powder, and finely minced cilantro. Mix well, and for the best results, use your hands to make sure the seasonings are evenly distributed among the potatoes.

Spread the seasoned potato wedges evenly onto the prepared baking sheets, ensuring some space between each wedge for proper air circulation. For optimal results, place the potatoes skin side down with the pointed side facing upwards.

Bake in the preheated oven for 15 minutes : Without removing the baking sheets, reduce the oven temperature to 375°F and continue baking for an additional 40 minutes or until the wedges are crispy and golden brown to your liking.