3-4 large russet potatoes, cut into quarters
4 tablespoons of olive oil
2 teaspoons of salt
2 teaspoons of garlic powder
2 teaspoons of Italian seasoning
½ cup of grated parmesan cheese
optional: fresh parsley (or cilantro), ranch sauce or blue cheese for dipping
Preheat oven to 375. Lightly grease a large baking sheet and set aside.
Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl, whisk together salt, garlic powder and Italian seasoning. Sprinkle grated cheese over potato quarters, stirring to coat, then sprinkle with seasoning mixture.
Place the potato quarters on the prepared baking sheet in a single layer, skin side down. Bake for 25-35 minutes until fork tender and golden brown. Sprinkle with freshly chopped parsley and dressing for dipping.