Scrub the potatoes until clean, leaving the skin on for better texture and flavor. Cut each potato in half lengthwise, then cut each half into 3-4 wedges, depending on their size. Try to keep all wedges the same thickness, about ¾ inch on the flat side.

Put the cut wedges in a large bowl and cover them with cold water. Let them soak for at least 30 minutes, or up to one hour. Soaking removes extra starch, helping the coating stick better and making them crispier.

After soaking, drain the potatoes. Spread them on a clean kitchen towel or several layers of paper towels. Pat them dry. Remove any moisture to prevent the coating from clumping and oil from splattering.

In a large bowl, mix cornstarch, flour, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Stir until the seasoning is evenly distributed.

Add the dry potato wedges to the bowl with the coating. Toss until every wedge has a thin and even coating. Avoid over-coating; a light dusting is what you want.

Heat the oil to 350°F and fry the wedges in batches for 5-6 minutes, until golden. For extra crispiness, double-fry: first at 325°F for 4 minutes, let them rest, then fry again at 375°F for 2-3 minutes.

To bake, preheat the oven to 425°F, toss the wedges with 2 tablespoons of oil, and bake on a wire rack for 35-40 minutes, flipping them halfway. In an air fryer, lightly spray the wedges and cook at 400°F for 18-22 minutes, shaking them halfway through. Enjoy!

Place the hot wedges on a tray or skillet. Pour warm cheese sauce on top, then add crumbled bacon and drizzle with ranch dressing. Finish with jalapeño slices. Serve right away since loaded wedges taste best hot.