Crispy Garlic Baked Potato Wedges

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6 large russet (or brushed) potatoes, rinsed
¼ cup olive oil
1 tablespoon minced garlic (or 3 teaspoons garlic powder)
3 teaspoons salt (adjust to your tastes)
1 teaspoon paprika
⅔ cup finely grated or shredded parmesan cheese, divided
2 tablespoons fresh chopped parsley


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