Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
Cut the potatoes in half lengthwise, and then slice each half into 4 wedges. Place the potatoes in a bowl of cold water with about 2 cups of ice cubes, and let them stand on the counter for 30 minutes. (If they sit a little longer, that’s fine.) Drain well, and then pat them dry with a tea towel or paper towels.
Place the garlic powder, paprika, salt and pepper in a large zip-top bag, and shake to evenly mix. Add the potatoes and shake to coat with the spices. Add the oil to the bag and toss until the potatoes are evenly coated.
Place the potatoes on the prepared baking sheet. (I like to space them out so they aren’t touching and position so one of the cut sides—as opposed to the skin—is face down.) Bake for approximately 35 minutes, flipping after 20 minutes or once the facedown side is lightly golden. The potatoes should be browned and lightly crispy on the outside and tender on the inside.
While the potatoes are baking, mix the Parmesan and parsley in a large mixing bowl. As soon as you remove the potatoes from the oven, transfer them to the bowl and toss to evenly coat the potato wedges with the cheese-parsley mixture. Serve immediately with condiments of choice.
