1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
2. Cut each potato into 8 wedges by first halving the potato lengthwise, then cutting each half into four equal slices.
3. In a large bowl, combine the olive oil, minced garlic, parmesan cheese, salt, black pepper, oregano, thyme, and smoked paprika.
4. Add the potato wedges to the bowl and toss until they are evenly coated with the oil and seasoning mixture.
5. Arrange the wedges in a single layer on the prepared baking sheet, making sure they are not crowded. This ensures they crisp up nicely.
6. Bake in the preheated oven for 35-40 minutes, turning them halfway through baking, until they are golden brown and crispy.
7. Once baked, remove from the oven and let them cool for a few minutes. Garnish with fresh parsley if desired before serving.

One tip I learned from my mum is to make sure the wedges have enough space on the baking sheet, so they roast instead of steam. This makes all the difference in achieving that perfect crispiness.