1. Preheat oven to 230°C. Line a large baking tray with parchment paper. Cut each potato into about 8 wedges (approximately 1.5 cm thick at the widest part).
2. If they are larger, cut them in half again. Pat the potatoes dry with kitchen paper to remove excess moisture.
3. In a large bowl, toss the potatoes with the olive oil and crushed garlic clove until well coated. In a small bowl, mix together the salt, paprika, cumin, oregano, and freshly ground pepper.
4. Sprinkle over the potatoes and toss again. Spread the potatoes in a single layer on the baking tray. Add the 2 bay leaves among the potatoes.
5. Bake for 15 minutes, then flip the potatoes with tongs or a fork and continue baking for another 15 minutes, or until golden brown and crispy at the edges. Remove the bay leaves before serving.
