To make the potato wedges: Preheat oven to 375. Lightly grease a large baking sheet or line with foil or parchment paper and set aside.
Wash and dry potatoes then slice into thick wedges but cutting each potato into 6-8 wedges. In a large bowl, combine the potatoes, olive oil, parmesan, and spices. Toss to combine.
Place potato wedges on prepared baking sheet in a single layer. Bake for 35-40 minutes until potatoes golden and tender. Sprinkle with fresh herbs (optional) and serve with the blue cheese ranch dipping sauce.
To make the blue cheese ranch dipping sauce: Whisk the sour cream, Ranch dip mix, blue cheese crumbles, and chopped fresh chives in a small bowl until full combined. Serve cold.
To make homemade italian seasoning for the recipe: 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried sage. If you do not have all of the above just sprinkle whatever italian herbs you have on hand.