Preheat your oven to 375°F (190°C) and lightly grease a large baking sheet with cooking spray or a thin layer of olive oil to prevent sticking.

Scrub potatoes clean under cold water. Cut each potato in half lengthwise, then cut each half into 4 wedges, creating 8 wedges per potato. Keep them roughly the same thickness for even cooking. Place all wedges in a large bowl and drizzle with olive oil, tossing until every piece is coated.

In a small bowl, combine the salt, garlic powder, and Italian seasoning. Sprinkle this mixture over the oiled wedges along with the parmesan cheese. Toss everything together until the wedges are evenly coated with seasoning, using your hands to really work it in.

Arrange the seasoned wedges in a single layer on your prepared baking sheet with the potato skin touching the pan (skin-sides down). Don't overcrowd them or they'll steam instead of getting crispy. Use two baking sheets if needed.

Bake for 30-35 minutes, checking at the 30-minute mark. They're done when golden brown on the bottom and fork-tender throughout. The fork should slide in easily but the wedge should still hold its shape. Garnish with fresh parsley if desired and serve immediately.