Start by washing and thoroughly drying the potatoes to remove any excess moisture, which helps achieve crispiness.
Using a sharp knife, cut each potato in half lengthwise, then slice each half into 3-4 wedges, aiming for uniform thickness for even baking.
Place the potato wedges into a large mixing bowl, then drizzle with olive oil, ensuring each piece gets a light, even coat.
Sprinkle the wedges with sea salt, black pepper, and smoked paprika, then toss everything together with a spatula until well coated and evenly seasoned.
Spread the seasoned wedges out in a single layer on a prepared baking sheet, making sure they are not crowded to allow air circulation for crisping.
Bake in a preheated oven at 220°C (425°F) for 25-30 minutes, flipping the wedges halfway through to promote even browning and crispiness.
Check the wedges around the 25-minute mark; they should be golden-brown, crispy on the edges, and tender inside. If needed, bake for a few more minutes until perfect.
Remove the wedges from the oven and let them rest for 5 minutes; this helps the crust set and prevents them from sticking together.
Serve the hot wedges immediately with your favorite dips or a squeeze of lemon for added brightness.
