Cooking Instructions:

Preheat your oven to 425°F (220°C) to guarantee ideal crispiness for the potato wedges.

Wash and cut the russet potatoes into evenly sized wedges, making sure they're uniform for even cooking.

(Optional) Soak the potato wedges in ice water for about 30 minutes to remove excess starch, which helps achieve a crispier texture and enhances texture.

Drain the potatoes and pat them dry with paper towels. In a large mixing bowl, toss the wedges with olive oil, minced garlic (or garlic powder), Italian seasoning, salt, and pepper until evenly coated.

Spread the coated potato wedges in a single layer on a baking sheet, making sure they aren't overlapping.

Bake in the preheated oven for 25-35 minutes, flipping the wedges halfway through to achieve even browning. They should become golden brown and tender when done.

For an extra cheesy flavor, sprinkle additional grated Parmesan cheese over the wedges during the last 5 minutes of baking.

Once baked, remove the wedges from the oven and garnish with fresh parsley or chives before serving.