1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Wash and scrub the potatoes thoroughly. Cut each potato into 8 wedges, trying to keep them as even as possible for uniform cooking.
3. In a large bowl, combine olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir until well mixed.
4. Add the potato wedges to the bowl and toss them until they’re well coated with the seasoned oil mixture.
5. Arrange the wedges in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for even roasting.
6. Bake in the preheated oven for 25 minutes, then remove from the oven and sprinkle the parmesan cheese over the wedges.
7. Return the wedges to the oven and bake for an additional 10-15 minutes, or until they are golden brown and crispy.
8. Remove from the oven and garnish with chopped fresh parsley before serving.

Remember, the secret to a perfect crisp is ensuring that the wedges are not touching each other on the baking sheet. This was a tip my grandmother always emphasized, and it’s proved invaluable time and again in my kitchen.