Preheat the oven to 400*F [180*C FAN - ventilated, 200*C static, or Gas Mark 6]. It is best to use the FAN function [ventilated oven] for this recipe, so opt for that if available.
In a small bowl, mix the olive oil and all the herbs and spices.
Move the cooled down potato wedges to a large mixing bowl and top them with the flavored oil.
Using two spoons, mix the potatoes to the dressing, entering the bowl from the sides and lifting from the bottom. This method will keep the potatoes as intact as possible.
Cover a large baking sheet with some parchment paper and spread the seasoned potato wedges in a single layer. Ensuring wedges don't overlap will allow the steam to escape, making the wedges crispy.
Place the baking tray in the middle of the preheated oven and cook for 30 minutes, or until thoroughly cooked, crispy and golden brown. The fan function will spread the heat evenly throughout the oven, making the wedges crisp on both sides, without the need for turning them. If using a static conventional oven, then turn the potato wedges halfway through and increase the baking time if necessary.
Season the crispy potato wedges with a little salt if necessary and serve with a nice dipping sauce, like mustard mayo or sour cream.