Follow these steps to create a dish that’s sure to impress:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Wash and scrub the potatoes well, leaving the skin on for added texture.
3. Cut each potato into wedges by slicing them in half lengthwise, then cutting each half into quarters.
4. In a large bowl, combine the olive oil, garlic powder, onion powder, paprika, salt, and pepper.
5. Add the potato wedges to the bowl and toss them until evenly coated with the oil and seasoning mixture.
6. Arrange the wedges in a single layer on the prepared baking sheet, ensuring they don’t overlap for maximum crispiness.
7. Bake for 35-40 minutes, turning halfway through, until they are golden brown and crispy.
8. Remove from the oven and sprinkle the Parmesan cheese over the hot wedges. The heat will melt the cheese slightly, creating a perfect crust.
9. Garnish with fresh parsley if desired and serve immediately for the best taste.

One tip from my kitchen to yours: keep an eye on the wedges in the last few minutes of baking. The edges should be crisp but not burnt, just like my mom always taught me when we prepared her famous tostadas.