1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Cut the washed russet potatoes into wedges, aiming for uniform size so they cook evenly. I like to leave the skin on—it adds texture and nutrients, plus it feels more rustic and homey.
3. In a large bowl, toss the potato wedges with olive oil, making sure each wedge is well coated. This step is key to achieving that golden, crispy exterior.
4. Add the minced garlic, grated Parmesan, dried Italian seasoning, smoked paprika, salt, and pepper to the bowl. Mix everything gently until the wedges are evenly coated with the flavorful mixture.
5. Spread the wedges out in a single layer on the prepared baking sheet, making sure they aren’t overcrowded. This allows the heat to circulate and crisp up every edge.
6. Bake for 30-35 minutes, flipping the wedges halfway through. You’ll know they’re done when they’re deep golden brown on the outside and tender inside—a fork should slide in easily without resistance.
7. Remove from the oven and sprinkle with fresh chopped parsley for a pop of color and brightness. Serve immediately while warm and crispy.

I’ve found that flipping the wedges halfway through baking is a game changer. It prevents soggy spots and ensures every bite has that perfect crunch. Also, don’t rush the baking time—patience here really pays off in texture and flavor. These simple steps have become my go-to when I want to make dinner feel special without spending hours in the kitchen.