Add water and sugar to a pot then bring to a boil.

Add the potato wedges then allow them to cook for 4 minutes

After 4 minutes turn off the heat then remove the wedges from the pot. This process will leave your potatoes both golden and crispy

Place the wedges on paper towels and allow them to dry for 5 minutes.

To a small bowl add the thyme, garlic powder, Old Bay seasoning and black pepper then mix until well combined

Add the wedges to a large bowl then coat with the canola oil.

Season the wedges with your seasoning mixture, sprinkle on the cornstarch then mix until evenly coated.

Place the wedges on a baking sheet lined with foil then transfer to your preheated oven.

Allow the wedges to cook for 20 minutes then flip them and return them to the oven and continue to cook for an additional 20 minutes.

Remove them from the oven then top them with the kosher salt and parsley.