Preheat oven to 400F.
In a bowl, toss together potato wedges, oil, salt, pepper and paprika until completely covered.
Place potato wedges on a baking sheet in a single layer. Bake for 25-35 minutes, until potatoes are slightly crispy on the outside and lightly browned.
In the meantime, to make the pesto, combe parsley, almonds, garlic, and salt in a food processor and pulse until combined. Then stream in the oil until you reach a thin consistency.
Drizzle the pesto over the potato wedges before serving.
Calories: 372kcal | Carbohydrates: 12g | Protein: 3g | Fat: 35g | Saturated Fat: 3g | Sodium: 417mg | Potassium: 285mg | Fiber: 3g | Sugar: 2g | Vitamin A: 7085IU | Vitamin C: 14.5mg | Calcium: 58mg | Iron: 1.4mg