I think this is the tastiest and most perfected version of this idea I’ve created.

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy clean-up.
In a large bowl, combine the potato wedges, olive oil, garlic powder, paprika, and dried rosemary. Season with salt and pepper and toss until the potatoes are evenly coated.
Arrange the potato wedges in a single layer on the prepared baking sheet, making sure they are not overlapping.
Roast in the preheated oven for 25-30 minutes, turning them halfway through the cooking time, until the potatoes are golden brown and crispy.
Remove from the oven and sprinkle with freshly chopped parsley if desired. Serve immediately.
Variations & Tips

For an extra kick, consider adding a pinch of cayenne pepper or some red pepper flakes to the seasoning mix. Sweet potatoes can be used instead of Russets for a different flavor profile and a boost of nutrients. You can also experiment with different herbs like thyme or oregano. For a cheesy twist, sprinkle some grated Parmesan over the potatoes in the last few minutes of roasting time. If you prefer, you can also air fry the potatoes at 400°F for 20-25 minutes, shaking the basket halfway through.