Oven Baked Potato Wedges

Ingredients

• 1 kg Maris Piper potatoes
• Vegetable oil
• 2 tsp smoked paprika
• 1 tsp dried oregano
• Ground sea salt

Directions

• Peel the potatoes, cut them into wedges, and soak in cold water for a couple of minutes, changing the water twice to rinse off the starch.
• Place the wedges in a saucepan and cover with cold salted water. Bring to a simmer and cook for around 5 minutes; the potatoes should still be firm enough to shake without breaking.
• Heat the oven to 220C fan.
• Drain the potatoes in a colander and give them a good shake. Stir with the metal prongs of a fork to fluff them up a little, then leave in the colander until no longer steaming.
• Heat oil in a thin-based roasting tin (enamel is perfect) so it just covers the bottom and all the wedges will touch the base. Heat the oil until spitting hot.
• Stir the paprika and oregano into the oil. Tip in the wedges and use a fish slice to turn them until coated in the herby oil. Season generously with salt.
• Roast for 12 minutes, then remove and turn them over to coat again. Return for 12 more minutes, remove and turn again, then roast a final 5-7 minutes until crisp and cooked through.

From Amy Sheppard on Instagram. Feeds 4 as a side. To prep ahead, peel and cut the potatoes and keep them covered in cold water until needed.