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Very similar process. But altered to suit my preferences.
After lightly scrubbing the potatoes and leaving the skin on. I wedge them.
Then Put into the microwave for 5-6 mins first, then place on a paper towel to soak off any moisture. So they are par-cooked on the inside before going in the oven
Instead of olive oil (which i did for a long time) i switched back to pure beef lard/ dripping - bc i prefer the taste. But not so much of it so they are 'frying' in it. Only enough dripping to be able to brush/coat/ turn over the wedges, like you would with oil - ideally there is little to no dripping left in the tray after the cooking is completed.
My usual go to is rosemary, pink Himalayan salt, gourmet pepper corns and turmeric which i sprinkle/ grind over after placing the potatoes in the tray with the melted dripping and turn them all over again etc
Sometimes i'll switch around various different combinations using the garlic or chilli flakes or basil etc .
I'll make them probably three times a week on average.
Like i say "Everything tastes better with great oven wedges"
EDIT: Plus i use medium to large spuds, like one/ two per person - equivalent to 6 or so large wedges each.

You make a lot of assumptions. So you make up both sides of the conversation and then argue with yourself? That's weird. Fat is healthy in moderation. Nobody mentioned carbs or sugar, retard. What the fuck do you think potatoes are?

Fat is healthy in moderation. Potatoes fried in oil are not healthy. This is just as unhealthy as the fries from mcdonalds, probably even moreso since the mcdonalds fries are not dripping in oil.