Start by peeling the potatoes and cutting them into wedges. Each potato should give you about four wedges, so make sure your cuts are nice and even. Once all your potatoes are cut, set them aside for the next step.

To avoid the potatoes sticking, line your baking tray with aluminum foil. Make sure the foil is well-sealed around the edges to help prevent any mess. Lay your cut potato wedges flat on the tray, ensuring the flat side is facing down.

Now, it’s time to spice things up! Drizzle some vegetable oil over the potatoes, then add the minced garlic. Follow that with the dry oregano, white pepper, paprika powder, cayenne pepper, chili flakes (if you’re feeling spicy), black pepper, and salt. Use your clean hands to toss everything together, ensuring each potato wedge is nicely coated in the flavorful seasoning mix.

Cover the tray with another layer of aluminum foil. This will help trap the moisture and ensure the potatoes cook evenly and get soft on the inside. Pop the tray in the oven and bake at 180°C (350°F) for 10 to 15 minutes.

Once the initial baking time is up, remove the tray from the oven and take off the top layer of foil. You’ll notice that the potatoes are starting to soften up. Now, return them to the oven at 200°C (400°F) for 10 minutes. This will give them that crispy golden exterior. After 10 minutes, flip the potatoes so the other side gets equally crispy, then bake for another 10 minutes.

Once the potatoes are perfectly crispy and golden, remove them from the oven and plate them up. For an extra touch, sprinkle some fresh parsley or coriander leaves on top. These potatoes go great with a variety of dishes—serve them alongside meat stews, or pair them with your favorite dipping sauce for a tasty snack.