Scrub the russet potatoes well and pat dry. Cut each large potato into two very large wedges: first halve lengthwise, then slice each half in half again so each potato yields 4 large wedges. Select two of the largest wedges for the meal (reserve others or roast all and combine).

Season

In a large bowl, toss the two giant wedges with 3 tablespoons olive oil, 1 teaspoon coarse salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and 1/2 teaspoon dried rosemary or parsley (if using). Ensure wedges are evenly coated.

Arrange and roast

Place the seasoned wedges on the prepared baking sheet, cut-side down and not touching each other so edges crisp. Roast in the preheated oven for 25–35 minutes, flipping once halfway through (about 12–18 minutes) — roast until the exterior is golden-brown and crisp and an inserted fork meets little resistance.

Finish

If desired, broil for 1–2 minutes at the end to deepen browning (watch carefully). Remove from oven and let rest 2–3 minutes. Sprinkle with a little extra coarse salt and chopped fresh parsley before serving.

Roll (1)

Warm and butter

While the wedges roast for their last 8–10 minutes, place the roll on a small baking tray and warm in the oven for 5–8 minutes at 350°F (175°C), or heat for 20–30 seconds in a microwave. Combine 1 teaspoon room-temperature butter with 1/4 tsp minced garlic if using, then split the roll and spread the garlic butter inside or on top just before serving so it melts into the warm bread.

Side (simple garden salad)

Assemble salad

In a small bowl or plate, combine 1 cup mixed salad greens, 6 halved cherry tomatoes, 1/4 of a cucumber thinly sliced, and 1/2 tablespoon thinly sliced red onion if using.

Dress

Whisk together 1 teaspoon olive oil and 1/2 teaspoon red wine vinegar or lemon juice, then toss with the salad. Season to taste with salt and black pepper.

Optional dipping/finish

Serve

Arrange the two giant potato wedges on the plate with the warmed roll and the side salad. Place 2 tablespoons of ketchup or aioli in a small ramekin for dipping. Garnish wedges or plate with 1 teaspoon chopped fresh parsley. Serve immediately while wedges and roll are warm.