Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly spray with nonstick cooking spray.

Scrub the potatoes well and leave the skins on. Slice each in half lengthwise, then cut into 3–4 even wedges per half.

Toss wedges in olive oil in a large bowl. Add garlic powder, onion powder, oregano, thyme, smoked paprika, salt, and pepper. Mix until evenly coated.

Spread wedges in a single layer without overlapping. This helps them crisp instead of steam.

Bake for 35–40 minutes, flipping halfway through. They should be golden brown and tender inside. If still pale at 30 minutes, bake a few minutes longer.

Let rest 2–3 minutes. Sprinkle with parsley and, if desired, grated Parmesan while still hot.