Preheat the oven to 425 degrees F. Lightly spray foil-lined tray with cooking spray. Place the potato wedges into a large bowl and cover with water. Let the potatoes stand for 10 minutes in the water. Drain the potatoes and pat dry. Place the potatoes into another bowl and add the olive oil, stock powder, pepper, chili powder and paprika. Mix together until the potatoes are coated. Arrange the wedges on a greased tray in a single layer. Bake for 20 minutes and then turn the wedges and cook for an additional 20 minutes or until golden brown. Serve immediately.
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