Wash potatoes and cut into eight wedges, then in half crosswise; rinse the potatoes.
Pat dry or spin in salad spinner.
Place potatoes in bowl and pour olive oil over potatoes, just enough to coat; mix well to make sure all of the potatoes are coated.
In small bowl, combine seasoned salt, Italian seasoning, shredded parmesan cheese, and pepper.
Pour seasonings over the potatoes and mix together.
Line a large jelly roll pan with aluminum foil, and spray the foil with non-stick cooking spray. Pour potatoes into prepared pan.
Bake for 15 minutes at 400 degrees; reduce heat to 350 degrees and bake for an additional 20 minutes, or until potatoes are tender and cheese is browning.
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