1. Preheat the oven to 400F convection (or 425F regular bake). Drizzle 1 tsp of olive oil on a large baking sheet and spread to coat evenly in a thin layer.
2. Place the potato wedges in a large pot of cold, salted water. Add the baking soda, stir, and bring to a boil. Once the water reaches a boil, turn down to a simmer and cook for about 8 mins, until just tender when pierced with a knife. Drain well and transfer to a large bowl.
3. Drizzle the potatoes with the remaining 2 Tbsp olive oil, then add the paprika, garlic powder, onion powder, black pepper, and 1/2 tsp kosher salt. Toss gently until evenly coated.
4. Spread the potatoes in a single layer on the prepared baking sheet with space between each wedge. Bake for 25 to 30 mins, flipping halfway through, until deeply golden and crisp around the edges.
5. Transfer to a serving platter, top with the parsley, and serve hot. Enjoy!
