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Preheat oven to 425°F (220°C)
Wash and scrub potatoes (peel if preferred)
Cut each potato in half lengthwise, then into 3–4 wedges per half
Pat wedges dry with a towel
In a large bowl, toss wedges with olive oil, garlic, paprika, oregano, salt, and pepper
Add Parmesan if using
Line a baking tray with parchment paper
Spread wedges in a single layer, skin-side down if possible, ensuring they're not overcrowded
Bake for 35–40 minutes, flipping halfway through, until deeply golden and crispy on the edges
Sprinkle with fresh parsley and extra salt if needed
Serve hot with your favorite dip