Wash 2 medium potatoes thoroughly and keep the skin intact.

Cut each potato into 8 wedge-shaped pieces.

Soak the potato wedges in cold water for 5 minutes to remove excess starch.

Boil the potato wedges in a pot with enough water to cover them and add 1 tsp salt. Cook for 10-15 minutes until 70% done.

Drain the boiled potatoes and let them cool slightly.

Mix the potatoes with 2 tbsp butter, 1 tbsp minced garlic, 1 tsp parsley powder, and 1 tsp salt.

Heat a pan on low heat and add the seasoned potato wedges.

Cook the potatoes, flipping occasionally, until golden and crispy on the outside.