Preheat the oven to 400°F. Lightly spray a large sheet pan with cooking spray.
Cut each potato into 4 wedges (cut each one in half lengthwise and then cut eat half in half lengthwise, making sure each wedge is about the same size and thickness).
Place the potatoes in a large bowl and toss with the olive oil, salt, pepper, and garlic powder until the potatoes are evenly coated. Season them to your own personal taste. I use about 1 teaspoon of kosher salt, ½ teaspoon of pepper, and ¼ teaspoon of garlic powder.
Place the potatoes on the pan in a single layer, skin side down, making sure to keep some space between each wedge and to not overcrowd the pan. Use two pans if you need to.
Place the pan on the center rack of the oven and roast for about 45 minutes or until the potatoes are tender and the outside is golden brown and lightly crisp. The cooking time may vary slightly depending on the size potatoes you use, how large you make your wedges, how dark and crisp you like your potatoes, and your oven. Keep an eye on them and adjust the time accordingly.