Prepare the Coating
In a separate bowl, combine the breadcrumbs, corn starch, and grated Parmesan cheese. Stir until well mixed.
Coat the Wedges
Gently toss the seasoned potato wedges in the breadcrumb mixture, making sure each wedge is well-coated with the crunchy mixture.
Bake the Potatoes
Arrange the coated potato wedges on the prepared baking sheet in a single layer. Drizzle a little more olive oil over the top for extra crispiness. Bake in the preheated oven for 25-30 minutes, or until the wedges are golden brown and crispy on the outside.
Garnish and Serve
Once baked, remove the wedges from the oven and sprinkle them with freshly chopped parsley. Serve hot, optionally with sour cream on the side for dipping.