Cut the potatoes into uniform wedges. Rinse the wedges well in a colander. Place them in a large bowl and cover with cool water. Refrigerate for 30 minutes up to 24 hours.

Preheat your oven to 425℉. Line a baking pan with parchment paper. Drain the potatoes and rinse with cold water again. Thoroughly dry the potatoes with a clean towel. Also, dry the bowl. Put the wedges back into the bowl, drizzle with olive oil, and stir to coat.

Arrange the wedges in a single layer on the parchment-lined baking sheet, leaving space between each for crispiness. Bake for 20 minutes.

While the potatoes bake, prepare the Quick Sriracha Mayo. Mix the mayonnaise, sriracha, lime juice, and salt in a small bowl until well combined. Cover and refrigerate.

Season the potatoes with half of the heaping ¼ tsp salt before flipping. Flip the wedges and season with the remaining salt, chili powder, paprika, garlic powder, and black pepper.

Return to the oven and bake for another 15-25 minutes until the wedges are browned and crispy outside with a tender center. Transfer to a wire rack to keep them crispy. Serve warm or at room temperature with the Quick Sriracha Mayo as a dip or drizzle.