Preheat your oven to 425°F (220°C).
Rinse the russet potatoes under cold water and pat them dry. Cut each potato in half lengthwise, then slice into wedges.
In a large mixing bowl, combine olive oil, minced garlic (or garlic powder), onion powder, salt, paprika, and cracked pepper. Toss potato wedges until evenly coated.
Spread the seasoned wedges on a baking sheet in a single layer and bake for 25 minutes.
After 25 minutes, sprinkle half of the grated Parmesan cheese over the wedges and return to the oven for an additional 10-15 minutes, until golden brown and crispy.
Remove from the oven, sprinkle with remaining Parmesan cheese and chopped parsley. Serve hot.
