Preheat oven to 450°. Arrange oven racks just above and below the center of the oven. While the oven starts to preheat, line two rimmed baking sheets (half-sheet pans) with aluminum foil and set aside.
Wash and scrub the potatoes. If the potatoes are about 1-1.5" in diameter, slice in quarters. If they're a little larger, slice them lengthwise and then slice again into wedges. You want to end up with wedges that are about the same size as each other so they'll cook consistently.
Add oil to a large mixing bowl. Add the rest of the ingredients to the oil and whisk well to combine.
Add the potato wedges to the bowl and use your hands to coat the wedges evenly with the oil mixture.
Transfer the wedges to the two lined sheet pans, cut side down and place in the oven. Roast for 30-40 minutes; at about the 15-minute mark, rotate the pans and switch them from the upper to lower position and vice versa. If you want the potatoes crispy on both cut sides, wait until the first side is well-browned; it should lift cleanly from the foil with a metal spatula, and then you can flip it over to brown the other cut side.
The potatoes are done when they're crispy on the outside and completely soft on the inside. If transporting right away, leave them uncovered; otherwise let them cool completely to room temperature, then place them in an airtight container and refrigerate. Don't cover while they're warm or they'll lose their crispiness.
