Preheat oven to 425˚F.
Line a rimmed baking sheet with parchment paper or foil. Place an oven rack on the baking sheet and set aside.
Using a sharp knife, cut potato lengthwise into 8 wedges and then, if you prefer smaller potatoes, you can cut those wedges in half, crosswise.
Arrange potatoes on top of the oven rack; set aside.
In a bowl combine olive oil, italian seasoning, garlic powder, chili powder, salt, and pepper; mix to combine.
Brush the seasoned oil mixture over the potatoes.
Roast potatoes for 18 minutes. Turn on the broiler and bake for an additional 3 to 4 minutes, or until they're browned and crispy. Keep an eye on them because it's easy to burn when the broiler is on.
Remove from oven.
Taste for salt and adjust accordingly.