Preheat your oven to 220°C (425°F).

Line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.

Wash the potatoes thoroughly to remove any dirt. Pat them dry with a kitchen towel.

Cut each potato into wedges. Try to keep the wedges roughly the same size to ensure even cooking.

In a large mixing bowl, combine the Panko breadcrumbs, salt, black pepper, paprika, and garlic powder.

Drizzle the olive oil over the potato wedges. Toss them gently to coat each piece evenly with oil.

Add the grated Parmesan cheese and minced garlic to the breadcrumb mixture. Toss the potato wedges again, making sure they are thoroughly coated with the breadcrumb mixture.

Arrange the coated potato wedges in a single layer on the prepared baking sheet. Make sure there is enough space between each wedge to allow for good air circulation, which helps them become crispy.

Bake in the preheated oven for 20-25 minutes. Halfway through the baking time, flip the wedges to ensure they brown evenly on all sides.

Once the wedges are golden brown and tender, remove them from the oven.

Let them cool slightly before serving to avoid burning your mouth and to allow the coating to set.