In a large bowl, mix olive oil, garlic powder, paprika, salt, and optional ingredients if using.
Toss the wedges in the mixture until evenly coated.
Arrange on a baking sheet in a single layer.
Bake for 35 minutes, turning halfway through, until golden and crispy.
Garnish with fresh herbs if desired and serve.
Notes
Cut the potatoes into even sizes for uniform cooking.
• Soak the cut wedges in water for 30 minutes to remove excess starch, which helps in crisping.
• Pat dry the wedges thoroughly before seasoning to ensure crispiness.
• Do not overcrowd the baking sheet; space allows for even baking and crispiness.
• Turn the wedges halfway through cooking for even browning.