Begin by peeling and cutting your potatoes into evenly sized wedges, aiming for about 8 wedges per potato.

In a large pot, combine the water and vinegar; bring to a gentle boil. Add the potato wedges and boil until tender, about 10-15 minutes.

Preheat your oven to 425°F (220°C). Melt the butter on a baking sheet in the oven and sprinkle with parmesan cheese and minced garlic.

Place the potato wedges on the baking sheet, skinless sides down. Bake until the cheese is crispy and the wedges are golden brown, roughly 30 minutes.

Let the wedges rest for about 5 minutes to set the cheese and enhance crunch.

Use a metal spatula to lift the potato wedges, serving garnished with chopped parsley, lemon zest, and a pinch of salt and pepper.