Preheat the oven to 400 degrees.  Line a large baking sheet with parchment paper or a Silpat mat and set aside.

Fill a large mixing bowl with very hot water and set aside.

Quarter each potato lengthwise and then halve each quarter so that you have 8 wedges.  Try to make them as uniform in size as possible. 

Place the cut potatoes into the hot water.  Soak them for 10 minutes.

Drain the potatoes and pat them dry with paper towels. 

Lay the potato wedges on the prepared pan.  Drizzle them with the olive oil and sprinkle the garlic powder, onion powder, salt, pepper, and rosemary. 

Toss the potatoes until all sides are evenly coated with the oil and spices.

Arrange the wedges in a single layer and bake for 30 minutes.

Carefully flip the wedges using a spatula and return to the oven for another 30 minutes.

The potatoes are done when they are golden brown and fork-tender.

Serve hot.