Preheat your oven to 218 °C (220 °C). Line a large baking sheet with parchment paper for easy cleanup.

Wash and cut the potatoes into uniform wedges, about 3/4-inch thick. Ensure all pieces are roughly the same size for even cooking.

In a large bowl, whisk together the olive oil, fresh lemon juice, minced garlic, chopped rosemary, sea salt, black pepper, and optional red pepper flakes.

Add the potato wedges to the bowl with the dressing. Toss thoroughly to ensure each wedge is evenly coated.

Arrange the coated potato wedges in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can lead to steaming rather than crisping.

Roast for 20 minutes, then carefully flip each wedge using tongs.

Continue roasting for another 20-25 minutes, or until the wedges are golden brown and tender on the inside, with a satisfyingly crisp exterior.

Serve hot as a delicious side dish.