Preheat oven to 425°F.
Arrange potato wedges on a baking sheet and toss to coat lightly in EVOO. Season liberally with salt and pepper, and roast 40-45 minutes until deeply golden and crisp, turning once. When fries are done, melt butter in a small pan over medium heat until it foams. Add chopped garlic and swirl it around for a minute or 2 to infuse the butter. Toss fries in large bowl with garlic, butter, parsley and paprika.