Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
Scrub the potatoes, cut them into evenly sized wedges, and optionally soak them in cold water for 20–30 minutes.
Drain the wedges and dry them thoroughly with a clean kitchen towel.
Toss the potatoes with olive oil, garlic powder, paprika, Italian seasoning, salt, and black pepper.
Add half of the Parmesan cheese and toss until the wedges are evenly coated.
Arrange the wedges in a single layer on the baking sheet, leaving space between each piece.
Bake for 35–45 minutes, turning halfway through, until golden brown and tender.
Sprinkle the remaining Parmesan and minced fresh garlic over the wedges during the final 5–8 minutes of baking.
Remove from the oven, garnish with fresh parsley, and serve hot with your favorite dipping sauce.
