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4 small russet potatoes	1/2 tsp parsley flakes
1 Tblsp oil	1/4 tsp onion powder
1/3 cup Parmesan cheese	1/4 tsp garlic powder
1/2 tsp Cajun seasoning	1/8 tsp pepper

Preheat oven to 400 degrees. Cut each potato into eight wedges; dry with paper towel; place in plastic bag. Add oil; seal bag and shake to coat. In another plastic bag, combine Parmesan cheese and seasonings; add potatoes and shake to coat. Place in single layer in jelly-roll pan coated with spray. Bake uncovered for 35 minutes or until golden brown, turning after 20 minutes.