Instructions

1. Slice your potatoes into 8 equal wedge shapes. I find this easiest by slicing in half, place flat side down and slice those in half, then flip again and slice in half again.
2. Pop in a pot of cold water with a good pinch of salt and bring to boil for 3-4 minutes. You should only just be able to slice with a knife.
3. Drain and give them a shake in the colander to rough the edges (optional). Sit and rest to steam for at least 5 minutes. The longer the better (the more steam that escapes the fluffier the inside and crispier the outside).
4. Meanwhile, in a small bowl/ramekin combine 2 tbsp Olive Oil, 1 heaped tsp Paprika & Garlic
5. Powder, 1/2 tsp Thyme & Salt, 1/4 tsp Cayenne Pepper (or to taste) and 1/8th tsp Black Pepper and preheat the oven to 200C/390F.
6. Combine your wedges with the oil seasoning, mix to fully coat, then pour in 1/2cup/40g freshly grated Parmesan and mix again.
7. Spray or lightly oil an oven tray and evenly space out your wedges. Use 2 trays if you have to.
8. Spacing out is important so they don’t steam on each other and room room to crisp up!
9. Bake for 25-30mins or until golden brown on the outside. Flip once after 15 mins. Timings will vary depending on your oven/size of wedges so just be vigilant after flipping.
10. Enjoy hot with an extra pinch of salt and your favourite dip!