Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
Add the potato wedges and oil to a large bowl and toss well to coat. Sprinkle with the chili powder, cinnamon, garlic powder, salt, pepper and lime juice and toss until the wedges are coated.
Put the wedges about an inch apart on the prepared baking sheets. Roast for 15 minutes, then remove the baking sheets from the oven and flip the wedges over. Roast until cooked through, another 10 minutes. Transfer to a serving platter, sprinkle with the parsley and serve.
Recipe courtesy of Tia Mowry at Home