Using a sharp knife, cut potatoes into small wedges. 

Place potato wedges in cold water bath. 

Let potato wedges sit one hour. This helps to remove excess starch and will help the wedges crisp up more in the oven.

After an hour, drain the water, and pat wedges dry with a paper towel.

Toss with a couple tablespoons of olive oil, salt and pepper.

Spread out onto a baking sheet which has been generously sprayed with cooking spray or, preferably, lined with a silpat or parchment paper. 

Bake at 400 for about 20 minutes- until wedges start to get soft. You might want to stir the wedges at this point to prevent excessive sticking and to flip the wedges to the other side.

Turn the oven to 450 and continue baking until crisp (about 15 minutes). If you get in a hurry, turn on the broiler to crisp up the wedges- but watch them closely, and stir them a few times to be sure all sides get some good crunch!