Preheat your oven to 425°F. Grease a baking sheet or line it with parchment paper.

Cut the potatoes into wedges, slicing each russet potato in half lengthwise, then into 4 wedges.

Place the potato wedges in a large bowl and drizzle with olive oil. Toss to coat completely.

In a small bowl, combine the garlic powder, Italian seasoning, salt, pepper, and paprika.

Sprinkle half of the Parmesan cheese over the wedges, toss, then add the seasoning mixture and toss again.

Arrange the seasoned wedges on the prepared baking sheet in a single layer, skin-side down.

Top the wedges with the remaining Parmesan cheese.

Bake for 25-35 minutes, flipping halfway until they are fork-tender and golden brown.

Cool for a few minutes before serving, optionally garnish with fresh parsley.

Serve hot with your favorite dipping sauces, such as ranch or blue cheese.