Preheat the oven to 425°F. Brush a large baking sheet with olive oil.

Cut each potato in half lengthwise. Then cut each half lengthwise into quarters. (This should create 8 wedges per potato).

For extra crispy potatoes, soak the wedges in cold water for about 30 minutes, then pat very dry with paper towels or a clean kitchen towel. This soaking process is optional, but it helps to soften the potatoes a bit for a fluffy interior while washing away the starch on the outside for a crispier exterior.

In a small bowl, mix to combine 2 tablespoons parmesan cheese, salt, garlic powder, onion powder, paprika, and black pepper.

In a large bowl, toss the potato wedges with the olive oil. Sprinkle the spice mixture over top and toss evenly to combine.

Lay the potatoes each on a cut side in a single layer on the greased baking sheet.

Roast for 20 to 25 minutes, then remove the potatoes from the oven and flip each to the other cut side. Return to the oven for another 10 to 15 minutes, depending on how crispy you like your potatoes.

Transfer to a serving plate and sprinkle the remaining parmesan cheese and chopped parsley.