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 your scrubbed potatoes into even wedges, about 8 wedges per potato. Try to keep them similar in size so they cook evenly. I’ve learned this the hard way after some wedges ended up crispy while others were still soft.
3. In a large mixing bowl, toss the potato wedges with olive oil, minced garlic, Italian seasoning, smoked paprika, salt, and pepper. Make sure each wedge is well coated but not swimming in oil.
4. Spread the wedges in a single layer on the baking sheet, skin side down if you can. Crowding the pan will steam the potatoes instead of crisping them, so if needed, use two pans or bake in batches.
5. Bake for 35-40 minutes, flipping the wedges halfway through. The wedges should be golden brown and crispy on the outside, and tender when pierced with a fork.
6. Remove from the oven and immediately sprinkle the grated Parmesan cheese over the hot wedges. The residual heat will melt the cheese just enough for that gooey, flavorful coating.
7. Garnish with freshly chopped parsley for a pop of color and freshness. Serve hot and watch them disappear!

One tip from my kitchen to yours: don’t skip the flipping step. I’ve learned it’s the secret to getting all sides crispy, especially when life gets messy and chaotic around dinner prep. Also, fresh garlic makes a big difference in flavor, but if you’re running low on time or supplies, garlic powder is a handy substitute.