Preheat oven to 450 degrees F.
Wash and scrub potatoes until clean. Cut each potato into 6 to 8 wedges, depending on the size of the potatoes.
Place the potatoes in a large bowl. Add garlic, rosemary/thyme, salt, black pepper, paprika, garlic powder, onion powder, and olive oil. Toss until evenly combined.
Transfer the potatoes to a large sheet pan and lay every edge flat. Don’t overcrowd. Use two sheet pans if needed. Overcrowding the pan will cause the potatoes to steam rather than roast.
Roast for about 35-40 minutes, flipping once midway through, until cooked through and golden brown. Remove from oven and toss with grated parmesan and chopped parsley. Enjoy!