Preheat your oven to 220°C (430°F). Gather a large baking sheet, a sharp knife, and a mixing bowl. Wash and scrub the potatoes thoroughly, then dry them well.
Using your sharp knife, cut each potato in half lengthwise, then into 3 or 4 wedges depending on size. Try to keep the wedges roughly 1.5 to 2 centimeters thick for even cooking.
Place the potato wedges into the mixing bowl. Drizzle with 3 tablespoons of olive oil and toss gently until all pieces are well coated and glistening.
Sprinkle the garlic powder, smoked paprika, salt, and black pepper over the wedges. Toss again to evenly distribute the seasonings, making sure each wedge is flavorful.
Arrange the seasoned wedges in a single layer on the prepared baking sheet, spacing them out so they aren’t crowded. This helps them crisp up nicely.
Bake in the preheated oven for 25 to 30 minutes, flipping or turning the wedges halfway through with tongs or a spatula to ensure even browning and crispness.
Look for a golden-brown color and a crispy exterior. The wedges should feel firm and crackly when gently pressed, with a fluffy interior when pierced with a fork.
Remove the wedges from the oven and let them rest for 2-3 minutes to set the crust. Serve hot with your favorite dips or as a side dish.
