Wash and pat dry the potatoes, then cut into wedges, I like to cut each potato in half lengthwise, then cut each half in half, and then cut each half at a diagonal cut to create the wedges, about 3 wedges from each half for a total of 12 wedges from each potato

Add the potato wedges into a large bowl, along with 1 tbsp (15 ml) extra virgin olive oil, sea salt & black pepper, toss together until well mixed

Transfer the potato wedges into a baking tray lined with foil paper, all in a single layer and skin side down

Add into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F

Menawhile, heat a small fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, roughly chop the garlic and add into the pan, mix continuously, after 30 to 45 seconds and the garlic is fragrant, turn off the heat, add in the hot smoked paprika and a kiss of sea salt, mix together and set aside

Once the potato wedges are cooked through, about 30 minutes (you can always pierce them with a toothpick to ensure they are done), remove from the oven, transfer the potatoes into the same bowl you tossed them in earlier, add the spicy garlic sauce over the potatoes and the parsley, gently toss together

Add the potatoes into a serving dish, serve warm or at room temperature, enjoy!