For easy clean-up, consider covering the baking sheet with aluminum foil first, then spraying the foil with cooking spray. Start by cutting the potatoes in half lengthwise, and then cutting each half into four wedges. You can choose to peel the potatoes first, or leave them unpeeled. Mix together the spices first, then add the oil, and stir everything together with a fork or small whisk. You will be adding the potato wedges into the bowl, so make sure that it is big enough. A quick and simple way to do this would be to cover the bowl with a lid, and then shaking it a few times. Make sure that the potato wedges are not clumped together, or they won't bake properly. If you want crispier wedges, make sure that they aren't touching; use a separate baking sheet, if necessary. After about 20 minutes or so, turn the wedges over using a spatula; this ensures that they bake evenly. If you'd like, you can season them further with some fresh parsley and freshly grated Parmigiano-Reggiano.
Preheat your oven to 400°F (205°C) and coat a baking sheet with cooking spray. Cut the potatoes into wedges. Combine the oil and seasonings together in a large mixing bowl. Add the potatoes, then toss them until they are evenly coated. Spread the potatoes across the baking sheet in an even layer. Bake the potatoes for 40 to 45 minutes. Use a spatula or a pair of tongs to serve the fries.