Scrub the outsides of the potatoes. Slice each potato in half on a cutting board. Slice in half again, then slice those into halves. You will have 8 wedges from each potato.
Place the sliced potatoes in a large bowl. Fill and cover them with enough hot water (I used a kettle to boil water). Let soak for 10 minutes.
Drain the potatoes then wrap in paper towels to dry off. Make sure each potato has been individually dried. Less water = crispier potatoes!
Mince 3 cloves of garlic in a mincer or by hand.
Grate the fresh parmesan with a cheese grater.
Add the potato wedges into a large bowl. Drizzle cooking oil over top and add the minced garlic. Toss everything together.
Add the grated parmesan and paprika. Toss with the potatoes until they're evenly coated.
Place seasoned wedges in an even layer on the baking rack or baking sheet in a single layer so that they're not touching eachother. Sprinkle the tops with a little more paprika. Season with salt and pepper.
Bake for 40-50 minutes (I baked for 45 mins) or until the outsides are cripsy golden brown.
Recipe Notes:
These wedges can be stored in the fridge but taste best when hot just out of the oven. When storing leftovers, you can reheat them in the oven to help crispen up.
If using a baking rack there's no need to flip them while cooking. If you're using a baking sheet without a rack I recommend flipping them with tongs halfway through for more even crispiness.
Be sure to have your favorite dips on hand. Ketchup, sour cream, salsa, and mayo are all great options!