Oven semi-baked semi-fried potatoes starting from raw (for the lazy cook)
Restaurants usually pre-cook (either parboil or parfry) their potatoes and freeze them in serving portions.
I would just parboil the potato wedges, then coat with oil and put in oven until golden brown (or just brown-ish).
When baking potatoes, I prefer using a metal pan sheet instead of a glass bakeware.