Prepare the potatoes:
Peel the potatoes and cut them into wedges.
Soak the potato wedges in hot water with 1 tablespoon salt for 20 minutes.
Drain the water and dry the potatoes with paper towels.
Season the potatoes:
Place the potatoes in a plastic bag.
Add 2 tablespoons olive oil and stir to coat.
Add Parmesan cheese, cornstarch (if using), oregano, chili powder, a pinch of salt, and minced garlic to the bag.
Shake well so that the potatoes are evenly coated with the dressing.
Add the breadcrumbs and gently shake to coat the spices.
To cook potatoes in the oven:
Preheat oven to 350°F (185°C).
Spread the potato wedges on parchment paper or silicone paper.
Bake for 40-50 minutes, adjusting the time as needed, until the potatoes are crispy on the outside and soft on the inside.
Make the cheese sauce:
Combine the milk, cheddar cheese, and butter in a microwave-safe bowl.
Microwave for 30 seconds until the cheese and butter are melted.
Add the sriracha sauce and stir until smooth.
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