Clean and then slice your potatoes into 1/16 of an inch thick-- see video above for a better idea of thickness and how I cut the wedges. Start by cutting the potato in half length wise. Then lay the flesh side down and start to cut into the potato at about a 45 degree angle to start creating wedges. Continue up the side till you get to the center. Turn your potato so you can go at that side with a 45 degree angle like you did the first side of the half. Repeat until they're all cut into wedges. Set aside

Next in a small bowl add the paprika, salt, garlic powder, onion powder and pepper together. Whisk until thoroughly combined.

Then you will place 1 stick of unsalted butter in a 9 X 13 pan and place half a stick of butter in a 8 X 8 glass baking dish. ( if you feel like your potato wedges need another second pan that is 9 X 13 size because potato wedges were so big, just place the whole second stick of butter in a second 9 X 13 baking dish)

Place the baking dishes in the preheated oven and you want the butter to melt fully. While you are waiting for the butter to melt you will finish getting your potato wedges ready!

Split your sliced potato wedges evenly into 2 gallon ziplock bags. Then you will pour 1/2 the flour, 1/2 the seasoning and 1/2 the parmesan into each of the bags. Close the bags and start shaking! Get your arm work out in :) You will keep shaking until all the potato wedges are completely covered.

Once the butter is fully melted at the bottom of the baking dishes, take them out of the oven and then you will dump the first bag of potatoes into the baking dish. It is good to have the excess parmesan and flour to fall over them.

Then you will add more of the wedges from the second bag to the first 9 X 13 baking dish and then rest in the 8 X 8 or 9 X 13 ( if you chose a second 9 X 13 dish because the wedges were bigger) You want your wedges to lay into the melted butter, there will be some over lap as seen in the video, but you don't want them too over crowded. If they are move to the other baking dish and move wedges around to make sure they don't all lay over one another.

The KEY is to not do ANYTHING to them for the first full hour. This will get the crispy parmesan outside, without drying out the insides. After the first 60 minutes, then you will take the baking dish out and start to toss them in the dish with a spatula.

There will be some that are stuck together, take the edges of the spatula to split apart and flip. Then place back into the oven for another 30-40 minutes, depending on how crispy you want them. I always go for another 40 minutes for the ultimate crispness. ( if you are using GF flour, spray with olive oil spray over the tops before place back in for the final 30-40 minutes)

After you will take the baking dishes out and let cool for about 5 minutes before diving in! Dip into your favorite sauces, and serve on the side of your favorite dish. You are going to LOVE them!