Start by preheating your oven to 400 degrees.

Begin with the potatoes: Wash them to remove any dirt, no need to peel, and pat them dry with paper towels. In a small bowl, mix the spices.

Cut the potatoes in half lengthwise, then place each half flat-side down and cut them lengthwise again. For larger potatoes, cut each wedge in half lengthwise, giving you a total of eight wedges.

Soak the potatoes in ice water for 30 minutes to reduce starch content, allowing for crispier wedges.

Thoroughly dry the wedges by laying them on paper towels, covering with more paper towels, and pressing to remove excess moisture.

Place the wedges in a large mixing bowl, drizzle with 2-3 tablespoons of olive oil, and toss with the spice mix to coat. Season generously.

Spread the wedges in a single layer on a large baking sheet lined with nonstick foil. Avoid overcrowding and ensure one flat side touches the foil.

Bake for 35 to 40 minutes, flipping them halfway through until they're golden and cooked through.

Remove from the oven, add cheddar cheese and bacon bits, and return to the oven for an additional 2 minutes to melt the cheese. Top with sour cream, green onions, or your choice of toppings. Enjoy!