Cheesy Roasted Potatoes

Cut 3 russet potatoes lengthwise into wedges or like steak fries.
In a gallon sized plastic bag, put 1 tbs garlic powder, 2 tsp cumin, 1 tbs parsley flakes, salt, pepper and red pepper flakes to taste. Put the potatoes in and mush them around until they're evenly covered. Add a few drops of lemon juice and mix.
Spread on cookie sheet that's been lightly sprayed with non-stick oil. Bake in preheated oven 35-45 until they brown.
Remove from the oven and sprinkle with a mix of cheddar, jack and Parmesan cheese (or any cheese you like) and put back in the oven until the cheese melts.(Don't crowd too much-they crisp better if the pan is not crowded)