Prepare the Oven.

Preheat the oven to 425°F (220°C) for approximately 15 minutes, allowing it to reach a stable roasting temperature. Position the oven racks in the upper and lower thirds of the oven. Set out two 18 x 13-inch (46 x 33 cm) rimmed baking pans. A fully preheated oven helps the potato surfaces begin browning promptly rather than slowly releasing moisture.

Wash and Dry the Potatoes.

Scrub the 2 pounds (907 g) of russet potatoes thoroughly, leaving the skins intact. Pat each potato completely dry with paper towels or a clean kitchen towel. The skins should feel dry rather than damp. Removing surface moisture reduces steaming and helps the olive oil adhere evenly.

Cut Even Potato Wedges.

Place each potato lengthwise on a cutting board: Slice it in half, cut each half lengthwise into quarters, and continue until each potato produces 8 similar-sized wedges, for approximately 32 wedges total. Keep the pieces uniform in thickness, with pointed edges and substantial centers. Evenly cut wedges cook at a similar rate, reducing the chance of burnt tips and undercooked interiors.

Mix the Seasoning.

In the large mixing bowl, combine 3 tablespoons (45 mL) olive oil, 1/2 cup (50 g) finely grated Parmesan cheese, 1 teaspoon (3 g) garlic powder, 1 teaspoon (1 g) dried oregano, 1/2 teaspoon (3 g) fine sea salt, and 1/4 teaspoon (0.5 g) freshly ground black pepper. Stir for approximately 30 seconds until the oil and dry ingredients form a uniformly distributed seasoning mixture with no large clumps of garlic powder.

Coat the Potato Wedges.

Add the prepared potato wedges to the mixing bowl. Toss gently for 1 to 2 minutes until the cut surfaces are coated with the seasoned oil and Parmesan. The wedges should look lightly glossy, with visible cheese and herbs distributed across their surfaces. Even coating promotes consistent browning and prevents concentrated patches of seasoning.

Arrange on Baking Sheets.

Divide the seasoned potato wedges evenly between the two rimmed baking pans. Position each wedge with one cut side facing down, leaving visible space between the pieces. Arrange them in a single layer without overlapping. The open spaces allow moisture to escape and encourage direct contact between the potato surfaces and the hot metal.

Bake Until Golden and Crisp.

Place both pans in the preheated 425°F (220°C) oven and bake for 20 minutes. Remove the pans carefully, flip each wedge with a spatula or tongs, and rotate the pans between the upper and lower racks. Continue baking for another 15 minutes, or until the wedges have deep golden-brown edges, crisp surfaces, and centers that yield easily when pierced with the tip of a knife. The Parmesan coating should appear toasted rather than dark brown or burnt.

Serve the Potato Wedges.

Remove the baking pans from the oven after approximately 35 minutes of total baking time. Let the wedges stand on the pans for about 1 minute so the hot cheese coating can firm slightly. Transfer them to a serving dish and serve immediately while the outer surfaces are crisp and the centers remain hot and fluffy.