– 3 large Russet potatoes, cut into 8 long wedges – 1/2 c. Parmesan cheese, grated – 3 Tbsp. fresh parsley, minced – 1 (1 oz.) envelope, ranch flavored dry dressing mix – 1/2 tsp. onion powder – 1/2 tsp. garlic powder – 1/4 tsp. salt – 1/4 tsp. coarse ground pepper – Additional parsley and Parmesan cheese for topping after baking
In a separate smaller bowl, add the Parmesan cheese, parsley, dry dressing mix, onion powder, garlic powder, salt and pepper. Mix to combine.
Sprinkle cheese mixture over potato slices and toss with hands to coat. Place potato wedges onto prepared baking sheet, and sprinkle remaining cheese mixture over the top of the potatoes.