Start by preheating your oven to 425°F (220°C). This temperature is crucial. It ensures even cooking and allows those edges to crisp up nicely.

Wash the red potatoes thoroughly and cut them into wedges. Aim for uniform sizes to promote even cooking. Place them in a large bowl and fill it with water. Let them soak for at least 30 minutes. This step removes some starch and enables a crispier outcome.

Once the soaking is done, drain and pat the wedges dry with a clean towel. Dry potatoes help in achieving that desired crunch. Return them to the bowl and drizzle with olive oil. Sprinkle the garlic powder, onion powder, smoked paprika, thyme, salt, and pepper over the potatoes. Toss them until each wedge is well-coated.

Spread the seasoned wedges in a single layer on a baking sheet. Avoid overcrowding the pan. If needed, use two sheets. This space allows for proper air circulation, ensuring crispy results.

Place the baking sheet in the preheated oven. Bake for 25-30 minutes, flipping them halfway through. This technique guarantees even browning. Keep an eye on them in the final minutes; they're best when golden brown and crispy.

While the wedges bake, whisk together the barbecue sauce, Dijon mustard, and mayonnaise in a small bowl. Set it aside. This easy dipping sauce adds a spicy twist—an extra layer of flavor complements the wedges beautifully.

Once the potatoes are done, take them out of the oven. Let them cool for a minute. Serve immediately with the dipping sauce. Enjoy your homemade crispy potato wedges with friends and family!