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.
