Preheat your oven to 425°F (220°C) or your air fryer to 400°F (200°C).

Prepare the Potatoes:

• Wash the russet potatoes thoroughly and scrub the skin.
• Cut the potatoes into wedges approximately 1/4 inch thick, leaving the skin on for extra flavor and texture.

Soak (Optional):

• For extra crispy wedges, soak the potato wedges in cold water for about 30 minutes. This helps to remove excess starch. After soaking, drain and pat dry with a clean towel.

Season the Wedges:

• In a mixing bowl, combine the olive oil, garlic powder, paprika, Italian seasoning, and minced fresh garlic. Add salt to taste.
• Toss the potato wedges in the seasoning mixture until they are evenly coated.

Arrange for Baking:

• Line a baking sheet with parchment paper. Spread the potato wedges in a single layer on the baking sheet. Ensure they are not overcrowded to allow for even cooking.

Add Parmesan:

• Sprinkle the freshly grated Parmesan cheese generously over the seasoned potato wedges.

Bake:

• Bake in the preheated oven for about 35 minutes, flipping the wedges halfway through for even crispiness. If using an air fryer, cook for 20-25 minutes, shaking the basket halfway through.

Serve:

• Once golden brown and crispy, remove the wedges from the oven or air fryer.
• Garnish with additional Parmesean cheese and fresh parsley if desired. Serve immediately with your favorite dipping sauces.