Oven roasted potato wedges

Allow one large potato per person, or two medium ones. If you are cooking this dish for large numbers, do them in batches, and make sure you leave space between the wedges so that the hot oven air can circulate to give a crispy edge.

Slice your spuds into wedges (don’t even bother peeling them!), toss in a little olive oil and bake in the oven for about 25 minutes. For the last five minutes, sprinkle over with some paprika and finely chopped garlic and some sea-salt and pepper. Alternatively, you could sprinkle with rosemary (not too much and do use fresh rosemary) and dried chilli flakes.

Be careful with your timing – you want them to be ready when your main course is done, so no point in putting them in before your guests arrive!