4 large Russet potato (sliced into wedges)
4 tbsp Extra virgin olive oil
2 tsp Salt
2 tsp Garlic powder
2 tsp Italian herb seasoning, McCormick
1/2 cup Parmesan cheese, shredded
2 tbsp Parsley, fresh (or cilantro, optional)
Preheat oven to 375 degrees. 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 potato wedges with the shredded cheese tossing to coat. Then sprinkle with the seasoning mixture.
Place potato wedges on prepared baking sheet in a single layer with skin-side-down. Bake for 25-35 minutes until potatoes are fork-tender and golden.
Sprinkle with freshly chopped parsley and dressing for dipping.