Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper if desired.
Wash the potatoes thoroughly and cut each into evenly sized wedges, about 1.5 inches thick, to ensure uniform cooking.
Fill a large pot with cold water, add a teaspoon of coarse sea salt, and bring to a boil over high heat.
Once boiling, carefully add the potato wedges and parboil for about 5 minutes until slightly softened and starchy.
Drain the potatoes well in a colander and let them sit for a minute to dry out, which helps achieve crispiness.
In a mixing bowl, toss the parboiled wedges with olive oil, smoked paprika, garlic powder, black pepper, and a pinch more salt if desired, ensuring each piece is evenly coated.
Arrange the coated wedges in a single layer on the prepared baking sheet, leaving space between each for even crisping.
Place the baking sheet in the oven and roast for 25-30 minutes, flipping the wedges halfway through, until they are deep golden and crackling at the edges.
Once done, remove from the oven and let the wedges rest for about 5 minutes to set the crisp exterior and fluff the inside.
Serve immediately while hot and crispy, optionally garnished with fresh herbs or your favorite dipping sauce.
