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Peel the potatoes and cut them into wedges.

Soak the wedges in cold water for a couple of minutes, changing the water twice to rinse off the starch. This helps to achieve a crispier wedge.

Place the wedges in a saucepan and cover them in cold salted water.
Bring the potato water to a simmer and cook for around 5 minutes. The potatoes should still be firm enough to shake them up without them breaking apart.

Preheat the oven to 220°C (fan-assisted).

Drain the potatoes in a colander and give them a good shake to remove excess water.

Stir them with the metal prongs of a fork to fluff them up a little. This creates a rough surface for extra crispiness.

Leave the potatoes in the colander until there is no longer steam coming off them. This allows them to dry out further.

Heat vegetable oil in a thin-based roasting tin (an enamel tin works perfectly) so it just covers the bottom and all the wedges can touch the base.

Heat the oil until it's spitting hot. Be careful not to let it smoke.

Stir the 2 teaspoons of smoked paprika and 1 teaspoon of dried oregano into the hot oil.

Carefully tip the drained wedges into the pan and use a fish slice to turn them over until they are thoroughly coated in the herby oil.

Season generously with ground sea salt.

Roast in the preheated oven for 12 minutes.

Remove the pan from the oven and turn the wedges over again to get another coating of the oil and ensure even browning.

Return to the oven for 12 more minutes.

Remove the pan again and turn the wedges over one last time.

Roast for a final 5 to 7 minutes or until crisp and cooked through. Serve immediately.


Peel the potatoes and cut them into wedges.

Soak the wedges in cold water for a couple of minutes, changing the water twice to rinse off the starch. This helps to achieve a crispier wedge.

Place the wedges in a saucepan and cover them in cold salted water.
Bring the potato water to a simmer and cook for around 5 minutes. The potatoes should still be firm enough to shake them up without them breaking apart.

Preheat the oven to 220°C (fan-assisted).

Drain the potatoes in a colander and give them a good shake to remove excess water.

Stir them with the metal prongs of a fork to fluff them up a little. This creates a rough surface for extra crispiness.

Leave the potatoes in the colander until there is no longer steam coming off them. This allows them to dry out further.

Heat vegetable oil in a thin-based roasting tin (an enamel tin works perfectly) so it just covers the bottom and all the wedges can touch the base.

Heat the oil until it's spitting hot. Be careful not to let it smoke.

Stir the 2 teaspoons of smoked paprika and 1 teaspoon of dried oregano into the hot oil.

Carefully tip the drained wedges into the pan and use a fish slice to turn them over until they are thoroughly coated in the herby oil.

Season generously with ground sea salt.

Roast in the preheated oven for 12 minutes.

Remove the pan from the oven and turn the wedges over again to get another coating of the oil and ensure even browning.

Return to the oven for 12 more minutes.

Remove the pan again and turn the wedges over one last time.

Roast for a final 5 to 7 minutes or until crisp and cooked through. Serve immediately.
