Oven Baked Potato Wedges by Brittany Ann Oven Baked Potato WedgesThese potato wedges are delicious and won't derail your healthy eating. These oven baked, crispy potato wedge fries are made with less than a tablespoon of oil per person...no deep frying here!Ingredients: 4 russet potatoes ¼ cup extra virgin olive oil ¼ tsp sea salt or kosher salt ¼ tsp garlic powder ¼ tsp paprika ¼ tsp black pepper 2 tbsp chopped fresh parsley leaves ¼ cup parmesan cheeseInstructions: (preheat oven to 450˚F) Wash & cut potatoes into wedges by cutting lengthwise in half then slice each half into 3 slices. Place potatoes in a bowl of water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry with paper towels. Place ¼ tsp salt, ¼ tsp garlic powder, ¼ tsp paprika and ¼ tsp black pepper in to a large ziplock bag. Add potatoes and shake them together. Next add ¼ cup of olive oil to the bag and toss until potatoes are coated.Line baking sheet with parchment paper. Place potatoes on the lined sheet and bake at 450˚F for 30-35 min until the potatoes are cooked through, browned and crispy. While potatoes are baking, chop 2 Tbsp fresh parsley and grate ¼ cup parmesan cheese and place both into a large mixing bowl. Toss potato wedges in the mixing bowl with parsley and cheese. I like dipping the wedges in ketchup, but they even taste good without any kind of dipping sauce. Serve these bad boys with the sauce of your choosing, and enjoy!