1) Dry the surface of the cut potatoes. 2) Use the appropriate amount of oil. I have found that 2 tablespoons is enough to prevent sticking to the pan and help brown the exterior. 3) Don't overcrowd the pan. Air needs to be able to circulate around each wedge so the water can evaporate. 4) Lay wedges on their side and flip halfway through. Surprisingly, the surface of the potato that is touching the pan is what contributes most to that gorgeous crispy golden brown exterior.