Preheat oven to 375°F. Put 1/4 cup (½ stick) unsalted butter in an 11×15-inch jelly roll pan and place the pan in the oven until the butter has melted. Remove the pan from the oven as soon as the butter melts.

Immediately sprinkle the melted butter evenly with 1 1/4 cups grated Parmesan cheese, 1/2 teaspoon ground black pepper, 1/2 tablespoon Penzey’s Sandwich Sprinkles (or garlic powder), and 1/2 tablespoon dried parsley. Press the cheese and seasonings into the melted butter so they form an even layer.

Halve each of the 6 medium washed potatoes lengthwise. Place each half cut-side down and cut each half at an angle into 3 equal wedges (3 wedges per half, 6 wedges per potato).

Pat the potato wedges dry with paper towels.

Press each potato wedge, flesh-side down, firmly onto the Parmesan mixture in the pan so the cheese adheres to the cut surface. Arrange the wedges in a single layer if possible.

Lightly brush the exposed (outer) surfaces of the potato wedges with olive oil.

If desired, sprinkle additional dried parsley (the "plus more" from the ingredient list) over the potatoes for topping.

Bake in the preheated 375°F oven for 40–50 minutes, until the potatoes are tender and the cheese crust is golden.

If the Parmesan crust needs more crisping, increase the oven to 400°F and bake an additional 5–10 minutes.

Transfer the potatoes to a wire cooling rack and let them rest for at least 7 minutes so the cheese crust can set and stick to the potatoes.

Serve warm with your favorite dip.