Serve these simple potato wedges with soured cream to dip into as a snack, or enjoy as a side dish alongside chilli con carne, burgers or salads.
Heat the oven to 200C/180C fan/gas 6. Bring a large pan of lightly salted water to the boil. Cut the potatoes into chunky wedges, then boil in the water for 7 mins. Drain and leave to steam dry for 5 mins.
Spread the wedges out on a large baking sheet or two smaller ones. Toss with the oil and 1 tsp salt (preferably sea salt) and spread out so that they aren’t overlapping. Roast for 30 mins, turning halfway until golden and crisp.
Credit: Esther Clark
Prep time: 15 Minutes
Cook time: 35 Minutes
3 large baking potatoes (around 1kg)
1 tbsp olive oil