Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash the potatoes and pat them dry with a clean kitchen towel. Leave the skin on for added texture and flavor.
Cut the potatoes into wedges by halving them lengthwise and then cutting each half into 2-3 wedges, depending on the desired thickness. Aim for evenly-sized wedges to ensure even cooking.
In a large bowl, combine the olive oil, garlic powder, paprika, salt, and black pepper. Mix well.
Add the potato wedges to the bowl and toss them gently in the seasoned oil mixture, ensuring each wedge is coated evenly.
Transfer the coated potato wedges to the prepared baking sheet, arranging them in a single layer with enough space between them for even browning.
Bake the potato wedges in the preheated oven for about 30-35 minutes, or until they turn golden brown and crispy. Flip the wedges halfway through the baking time to ensure even browning on both sides.
While the wedges are still hot from the oven, sprinkle them generously with grated Parmesan cheese. The residual heat will help melt the cheese and make it stick to the wedges.
Garnish the potato wedges with freshly chopped parsley for a pop of freshness and color.
For the dip, combine the mayonnaise, minced garlic, fresh lemon juice, and Dijon mustard in a small bowl. Mix well.
Season the aioli with salt and pepper to taste. Add some chopped fresh parsley, if desired.
Cover the bowl and refrigerate the dip for at least 30 minutes to allow the flavors to meld together.
Serve alongside the crispy Parmesan potato wedges and enjoy.
