Preheat oven to 425 degrees and line a baking sheet with parchment paper.

Cut each russet potato into eight wedges (32 wedges total) and pat dry with a paper towel.

Place all potatoes in an even layer on the baking sheet (they can be split up into two sheets if there is not enough room on one), and drizzle with olive oil and sprinkle with just a bit of sea salt.

Sprinkle freshly ground black pepper (starting with 2 tsp and adding the last one if desired) and parmesan cheese over wedges and gently toss to combine.

Bake for 10 minutes on one side, then flip potatoes over and cook for 10 minutes on the other side (this softens the potato so that it can be grilled to perfection).

Once the potatoes have baked for 20 minutes, grill potatoes over medium heat for 2-3 minutes on each side, or until they have nice grill marks on each side.

Sprinkle with parsley and more cheese if desired!

Enjoy!