Heat the oven to 200C/fan 180C/gas 6. Tip the potatoes wedges into a large bowl. Drizzle over the oil and season generously with salt and pepper (add less salt if your spice mix contains salt). Add another tbsp of oil if you need to, to make sure the wedges are completely coated.
Add the bashed garlic cloves, and seasoning, if using, then toss again until everything is well coated. Tip out onto your largest shallow baking sheet or split between two trays and drizzle over any remaining oil and spice in the bowl. Spread out evenly to ensure they’re not touching, and roast for 35-40 minutes, turning halfway through cooking, until crispy on the outside and cooked through.
Serve with soured cream and chives, salsa, or top with some grated cheese for the final 5 minutes of cooking for cheesy wedges.