1- 4 large Russet potatoes
2- ¼ cup olive oil
3- ½ cup finely shredded parmesan, plus more for serving
4- 2 tsp. fresh rosemary, finely chopped
5- 1½ tsp. garlic powder
6- Salt and freshly ground black pepper
7- 1 Tbsp. fresh parsley leaves, finely chopped for serving (optional)
1- Preheat oven to 400°F. Spray an 18- by 13-inch baking sheet with non-stick cooking spray or line with parchment paper.
2- Scrub and rinse potatoes. Cut each potato in half then cut into large wedges (about 8 total per potato). Place potatoes on baking sheet.
3- Drizzle with olive oil, top with parmesan, rosemary, garlic powder and season with salt and pepper (about 1 tsp. salt and 1/4 tsp. pepper). Toss lightly. Then spread into an even layer.
4- Roast in oven for 30 to 35 minutes, turning potatoes to opposite cut side halfway through. Broil during last 1 to 2 minutes to crisp them up even more.
5- Top with a few more tablespoons parmesan and parsley. Serve warm.