Step 1

Adjust oven rack to lowest position and heat oven to 425°F. Generously spray rimmed baking sheet with non-stick cooking spray. Pour olive oil into prepared sheet and tilt until surface is evenly coated with oil.

Step 2

Slice potatoes lengthwise into 1/3 to 1/2-inch-thick wedges or planks.

Step 3

Combine 1/3 cup water, cornstarch, thyme, rosemary, Old Bay seasoning and garlic powder, a dash of salt and fresh cracked pepper in large bowl, making sure no lumps of cornstarch remain on bottom of bowl. Microwave on high stirring every 20 seconds until mixture begins to thicken; 1 to 2 minutes. Remove from microwave and continue to stir until mixture thickens to pudding-like consistency (if necessary, add up to 3 Tbs water to achieve correct consistency).

Step 4

Transfer potatoes to bowl with cornstarch mixture and toss until each wedge is evenly coated. Arrange potato wedges on prepared baking sheet leaving small gaps between each wedge. Cover sheet tightly with aluminum foil and bake for 12 minutes.

Step 5

Remove foil from baking sheet and continue to bake until the bottom of each wedge is golden brown, about 18 minutes. Remove baking sheet from oven and carefully flip each wedge.  Continue to bake until the second sides are golden brown, an additional 18 minutes.

Step 6

Sprinkle wedges with 1/2 tsp kosher salt. Carefully toss wedges to distribute salt.