1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Cut your potatoes into wedges of roughly equal size to ensure even cooking. I like to cut each potato into 8 wedges—this size crisps up nicely without drying out.
3. In a large bowl, toss the potato wedges with olive oil, minced garlic, dried Italian herbs, smoked paprika, salt, and pepper. Make sure each wedge is well-coated. This step reminds me of those early kitchen experiments when I learned that seasoning evenly is key to flavor success.
4. Spread the wedges in a single layer on your prepared baking sheet, making sure they aren’t crowded. Overcrowding leads to steaming, not crisping—something I learned the hard way back in college during one of my infamous Wednesday dinners.
5. Bake for about 30 minutes, flipping halfway through. You’re looking for a golden-brown crust and tender insides. If you’re unsure, poke a wedge with a fork—it should slide in easily but still hold its shape.
6. Remove the wedges from the oven and immediately sprinkle the grated Parmesan evenly over the hot potatoes. Return to the oven for another 5 minutes, allowing the cheese to melt and form a slightly crispy, flavorful coating.
7. Once out of the oven, garnish with freshly chopped parsley if you like, and serve warm.

One personal tip: If you want that extra garlicky punch, mix a bit of garlic powder into the Parmesan before sprinkling it on. It’s a little trick I picked up from Maya, who loves her garlic bold and upfront!