1- large russet potatoes (4)
2- olive oil (¼ cup)
3- finely shredded parmesan (½ cup or more for serving)
4- fresh rosemary, finely chopped (2 tsp.)
5- garlic powder (1½ tsp.)
6- Salt and freshly ground black pepper
7- fresh parsley leaves, finely chopped for serving (1 tbsp.)+(optional)
1- Preheat oven to 400°F. Spray an 18/13-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 and place potatoes on the baking sheet.
3- Sprinkle with olive oil, top with parmesan, rosemary, garlic powder and season with salt and pepper. Toss lightly and then, spread into an even layer.
4- Roast in the 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.
6- Serve warm.