Cut the potatoes into medium-sized wedges and place in a colander over the sink. Sprinkle with sugar and set aside for 30 minutes, allowing excess water to drain.
Preheat oven to 425 degrees.
Pat the potatoes with a paper towel, removing as much liquid as you can, and place in a medium bowl.
Add olive oil, garlic powder, salt, herbs and pepper to the potatoes and toss to coat. Lay the potatoes on a baking sheet in a single layer.
Bake for 15 minutes, remove from the oven and stir gently. Bake for an additional 10-15 minutes until potatoes are golden and crispy.
Sprinkle with parsley, grated cheese and extra salt, if desired.
Notes
I used baby Dutch yellow potatoes which worked out well. I just ended up with baby fries.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/crispy-baked-french-fries/