Preheat to 400°F. Line a baking sheet with parchment paper for easy clean up, if desired.
Scrub and clean the potatoes. Cut them in half lengthwise, then cut each half in thirds (lengthwise). ** Place the potato wedges in a large bowl full of hot water. Let them sit for 10 minutes. Drain the water and dry off the potatoes with paper towels.
Place the potato wedges on the baking sheet.
Drizzle olive oil overtop of the potatoes, then sprinkle the salt, pepper, garlic, and rosemary. Using clean hands toss the potatoes so that they are evenly covered in the oil and seasonings.
Spread the wedges into a single even layer with 1 cut-side down.
Bake for 20 minutes then remove from the oven and turn the wedges over to expose the cut side that was on the baking sheet. Continue baking for an additional 20-25 minutes or until both sides are browned and crisp. I like to broil mine for 3 minutes to get them extra brown and toasty.
**My russet potatoes were quite large, so I cut some of them in half lengthwise and then each half in fourths, while the smaller potato I cut each half into thirds.