Preheat the oven to 200 C or 390 F. Wash and scrub your potatoes well. Since you are not going to peel them, make sure to get rid of all the dirt and cut off the dark spots. Cut potatoes in wedges lengthwise. If you are using small potatoes, cut them in quarters. Medium-sized ones you can cut either in 6 or in 8 wedges. They should have the same shape. Avoid cutting potatoes into chunks like as you would for french fries.
In a large bowl, mix potato wedges with olive oil, garlic powder, sweet paprika, chopped rosemary, salt and pepper. Use your hands to rub the oil and spices all over the wedges. You can feel free to season the wedges the way you like. Line a sheet pan with parchment paper. You can also use nonstick aluminum foil.
Arrange the potato wedges in a single layer trying not to overcrowd them. Throw a few rosemary sprigs on top for extra flavor. Bake for 25 minutes, flip them over and bake for additional 25 minutes or until golden and crispy. Enjoy!
For the baked potato wedges, my recommendation will be waxy potatoes with a low starch content like Red Bliss, New Potatoes or Yukon Gold. They will hold their shape better than starchy kinds. If you struggle to figure out what potatoes are best for boiling, roasting or gratins, here is a cheat sheet explaining which type of potatoes is right for different dishes. Make sure your potatoes are all roughly the same size.Feel free to use your favorite spices instead of the suggested ones.