Baked Garlic Parmesan Potato Wedges

• 4 large russet potatoes, unpeeled, scrubbed and rinsed (about 2 - 2 1/2 lbs), then cut into wedges
• 1/4 cup olive oil
• 1/2 cup Finely shredded parmesan, divided, plus more for serving
• 2 tsp minced fresh rosemary
• 1 1/2 tsp garlic powder, or 1 Tbsp minced fresh garlic*
• Salt and freshly ground black pepper
• 1 Tbsp minced fresh parsley, for garnish (optional)

Creamy basil fry sauce

• 1/4 cup light mayonnaise
• 1/4 cup plain greek yogurt
• 1/2 tsp dried basil
• 2 1/2 Tbsp milk, then more to thin as desired
• 1/8 tsp garlic powder
• 2 pinches salt