Crunchy Parmesan Potato Wedges

1. Preheat oven to 400F convection (or 425F regular bake) and line a large baking sheet with parchment paper.
2. Place potato wedges in a large pot of cold, generously salted water and bring to a boil. Simmer until just tender when pierced with a knife (about 8 mins). Drain and transfer to a large bowl.
3. Drizzle on 3 Tbsp of the olive oil and toss to coat, then add the breadcrumbs, panko, Parmesan, garlic powder, pepper, and 1/2 tsp kosher salt. Toss until evenly coated.
4. Spread in a single layer on the prepared baking sheet and drizzle on the remaining 2 Tbsp of olive oil. Bake for 30-35 mins, tossing the potatoes halfway through, until deeply golden and crisp.
5. Transfer to a serving platter and sprinkle with parsley and lemon zest. Serve with sour cream for dipping if desired, and enjoy!