Ingredients
• 1.2 kg large floury potatoes (Maris Piper or King Edward work well)
• 3 tbsp olive oil
• 1 tsp garlic granules (or 2 cloves garlic, minced)
• 1 tsp smoked paprika
• 1 tsp sweet paprika
• 1 tsp dried oregano or thyme
• ½ tsp chilli flakes (optional)
• 1 tsp salt (or to taste)
• ½ tsp freshly ground black pepper
• 2 tbsp cornflour (optional, for extra crispiness)

Method
Preheat the oven to 220°C (200°C fan). Line a large baking tray with parchment paper.

Wash and scrub the potatoes (Can peel if wanted). Cut each potato in half lengthways, then into evenly sized wedges. Try to keep them similar in size so they cook evenly.

Place the wedges in a large bowl of cold water and soak for at least 30 minutes (this removes excess starch and helps crispiness). Drain well and pat completely dry with a clean tea towel.

Return the wedges to a dry bowl. If using cornflour, sprinkle it over the potatoes and toss until lightly coated. Drizzle over the olive oil and add garlic, paprika, oregano, chilli flakes, salt and pepper. Toss thoroughly so every wedge is evenly coated.

Spread the wedges out in a single layer on the tray. Make sure they aren’t touching; overcrowding will steam them instead of crisping.

Bake for 35–45 minutes, turning halfway through, until golden brown and crispy on the outside and fluffy inside.

Rest for 5 minutes before serving.

Tips for best results
• Soak the potatoes: removes starch for extra crisp wedges.
• Dry thoroughly before seasoning; moisture prevents crisping.
• Don’t overcrowd the tray. Use two trays if needed.
• For extra crunch, place the tray in the oven while it preheats so it’s hot when the wedges go on.
• Finish with a light sprinkle of sea salt as soon as they come out of the oven.

Simple flavour variations
Garlic & Parmesan: toss hot wedges with grated parmesan and fresh parsley.
Spicy Cajun: replace herbs with Cajun seasoning and a squeeze of lime.
Herby Garden: add fresh rosemary and thyme before baking.
Cheesy Loaded: top with melted cheddar, crispy bacon bits and spring onions.

Serving Ideas
Serve with homemade garlic mayo or spicy ketchup.
Perfect alongside burgers, grilled chicken, steak or fish.
Great as a snack with sour cream and sweet chilli sauce.

Storing and reheating
Cool within 1–2 hours, then store in a glass airtight container.
Fridge: keep up to 3 days.
Freezer: freeze in a single layer first, then store up to 2 months.

Reheat (best): oven or air fryer at 200°C for 8–12 minutes until crisp.
Reheat (quick): microwave 2–3 minutes (note: they will be softer).