Ingredients

Four large russet potatoes cut into wedges
Three tablespoons vegetable oil
One teaspoon salt (or to taste)
One teaspoon paprika (or to taste)
½ teaspoon garlic powder (or to taste)
Two tablespoons grated parmesan cheese (or to taste)
One teaspoon onion powder (or to taste)

Mix all seasonings in a one gallon freezer bag. Add olive oil and mix with seasonings.  Add potato wedges to bag and thoroughly coat them with mixture. Bake at 425 degrees for 30 minutes or until potatoes are browned