Preheat your oven to 375°F (190°C). Grease a baking sheet with olive oil or line it with parchment paper for easy cleanup.

Wash and dry the russet potatoes thoroughly. Slice each potato into wedges, aiming for about 8 wedges per potato.

In a large mixing bowl, toss the potato wedges with olive oil until well coated.

In a separate small bowl, combine salt, garlic powder, and Italian seasoning. Sprinkle this mixture over the potato wedges and toss gently.

Grate fresh parmesan cheese and add it to the seasoned wedges. Mix to ensure even distribution of cheese.

Transfer the seasoned wedges to your prepared baking sheet, laying them out in a single layer with the skin side down.

Bake the wedges for 25-35 minutes, flipping halfway through until golden brown and fork-tender.

Remove from the oven, allow to cool slightly, and garnish with chopped parsley or cilantro before serving.