Step 1

Set the oven rack to the center position and preheat to 450°F (232ºC).

Step 2

Scrub and wash the potatoes. Cut them in half lengthwise, and then slice each half into 4 wedges (8 total per potato), about 1-inch wide.

Step 3

Immediately transfer to a large bowl with enough cold water to submerge the potatoes. This helps to prevent browning.

Step 4

In a small bowl mix the paprika, garlic powder, salt, and black pepper.

Step 5

Thoroughly dry each potato wedge with a paper towel. Transfer to a small baking sheet pan lined with a paper towel. Refrigerate uncovered, for 10 minutes to help the potatoes dry out further.

Step 6

Add potatoes to a medium bowl. Add the seasoning mix and olive oil and toss until evenly coated.

Step 7

Line a large sheet pan with foil. Place a wire rack on top of the pan. Spray the rack with nonstick cooking spray. Evenly spread out the potato wedges out so that none are touching.

Step 8

Bake for 30 minutes, then flip each potato wedge over. Bake until cooked through, browned and crisp, about 15 to 20 minutes.

Step 9

Toss the hot wedges in a large bowl with parsley leaves, parmesan cheese, salt, and pepper. Serve immediately.

Step 10

In a small bowl combine sour cream, milk, onion powder, and chives. Add more milk if needed to thin out the consistency. Add salt if desired. Serve with warm oven fries.