Preheat oven to 425°F (220°C).
Toss potato wedges with olive oil, salt, pepper, and Italian seasoning. Arrange on a parchment-lined baking sheet and roast for 35–40 minutes, flipping halfway through, until golden and crisp.
Transfer hot wedges to a serving platter. Spoon prepared bruschetta over top, add feta cheese and drizzle with balsamic glaze.
Garnish with fresh parsley if desired.
