Preheat the Oven:

Preheat your oven to 400°F (200°C).

Prepare the Potatoes:

Wash and dry the Russet potatoes thoroughly. Slice each potato in half lengthwise, then cut each half into 3-4 wedges.

Place the wedges in a large mixing bowl and drizzle with olive oil, tossing to coat evenly.

Season the Wedges:

In a small bowl, combine salt, garlic powder, and Italian seasoning. Sprinkle the seasoning mixture over the potato wedges and toss to coat evenly.

Add the Parmesan cheese and toss again until all wedges are coated.

Bake the Wedges:

Line a baking sheet with parchment paper or lightly grease it. Arrange the wedges in a single layer, skin side down.

Bake in the preheated oven for 25 to 35 minutes, flipping halfway through, until the wedges are golden brown and tender.

Serve:

Remove from the oven, transfer the wedges to a serving platter, and garnish with freshly chopped parsley.

Serve hot with your favorite dipping sauces like bleu cheese, ketchup, queso, or honey mustard.