Preheat Oven to 425°F (220°C). Line a baking sheet with parchment paper.
Prepare Potatoes: Wash and peel the potatoes (optional). Slice each potato in half lengthwise.
Score the Potatoes: Using a sharp knife, carefully make shallow crisscross cuts on the flat side of each potato half—don’t cut all the way through.
Season: Place potatoes scored-side up on the sheet pan. Brush generously with olive oil or melted butter. Sprinkle garlic powder, paprika, parsley, salt, and pepper evenly over the top.
Bake for 30-40 minutes, until the potatoes are golden brown with crispy edges and soft centers. For extra crispiness, broil for an additional 2-3 minutes at the end.
Optional Topping: Sprinkle Parmesan or cheddar during the last 5 minutes of baking for a cheesy finish!

Potato Choice: Yukon Golds give a buttery flavor, while Russets crisp up more—both work great!
Even Crispiness Tip: Brushing the oil into the scored cuts helps them crisp up beautifully.
Flavor Boost: For an extra kick, add a pinch of chili powder or a squeeze of lemon juice after baking.
Make it a Meal: Turn it into a loaded dinner by adding cooked bacon bits, green onions, and a drizzle of sour cream on top.
Storage: Leftovers keep well in the fridge for up to 3 days and reheat crisply in the oven or air fryer.