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 each potato in half lengthwise, then cut each half into 3-4 wedges depending on size. Aim for wedges that are about 1/2 inch thick to ensure even cooking.
3. In a large bowl, toss the potato wedges with olive oil, minced garlic, Italian seasoning, smoked paprika, salt, and pepper until every wedge is well coated.
4. Spread the wedges out in a single layer on the prepared baking sheet, making sure they aren’t overcrowded. Overcrowding leads to soggy potatoes, and no one wants that.
5. Bake for 25 minutes, then carefully flip each wedge over using a spatula or tongs. This helps them brown evenly on both sides.
6. Sprinkle the grated Parmesan evenly over the wedges and return to the oven. Bake for an additional 10-15 minutes, or until the wedges are golden brown and crispy on the edges.
7. Remove from the oven and let them cool for a few minutes. Garnish with fresh parsley if desired, and serve warm.

Here’s a little insider tip from my kitchen: if you notice your wedges aren’t as crispy as you’d like, pop them under the broiler for 1-2 minutes—but watch them closely so they don’t burn. This trick has saved many a batch in my house!