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Place the peeled and cut potato wedges in a large bowl of cold water for 2 minutes to begin rinsing off starch. Drain the water, refill with fresh cold water, and soak for another 2 minutes. Drain well.

Transfer the drained wedges to a large saucepan. Cover them with cold water and add 1 tablespoon of sea salt. Bring the water to a simmer over medium-high heat and cook for 5 minutes. The wedges should be slightly tender but still firm enough to hold their shape.

Drain the par-boiled wedges thoroughly in a colander. Gently shake the colander to rough up the edges of the potatoes, then use a fork to further fluff them. Let them sit in the colander for 5-10 minutes to allow steam to escape and dry them out completely.

Preheat your oven to 425°F. Pour 1/4 cup of vegetable oil into a large, thin-based roasting tin (approximately 9x13 inches). Place the tin in the preheated oven for 5-7 minutes, until the oil is shimmering and very hot.

Carefully remove the hot roasting tin from the oven. Stir the smoked paprika and dried oregano into the hot oil.

Add the dried potato wedges to the roasting tin. Using a fish slice or spatula, gently toss the wedges to ensure they are fully coated in the seasoned oil. Season generously with additional sea salt to taste.

Return the tin to the oven and roast for 12 minutes. Remove the tin and carefully turn the wedges over with a fish slice to ensure even browning.

Return to the oven and roast for another 12 minutes. Remove the tin and turn the wedges again.

Return to the oven for a final 5-7 minutes, or until the wedges are golden brown, crispy on the outside, and cooked through. Serve immediately.


Place the peeled and cut potato wedges in a large bowl of cold water for 2 minutes to begin rinsing off starch. Drain the water, refill with fresh cold water, and soak for another 2 minutes. Drain well.

Transfer the drained wedges to a large saucepan. Cover them with cold water and add 1 tablespoon of sea salt. Bring the water to a simmer over medium-high heat and cook for 5 minutes. The wedges should be slightly tender but still firm enough to hold their shape.

Drain the par-boiled wedges thoroughly in a colander. Gently shake the colander to rough up the edges of the potatoes, then use a fork to further fluff them. Let them sit in the colander for 5-10 minutes to allow steam to escape and dry them out completely.

Preheat your oven to 425°F. Pour 1/4 cup of vegetable oil into a large, thin-based roasting tin (approximately 9x13 inches). Place the tin in the preheated oven for 5-7 minutes, until the oil is shimmering and very hot.

Carefully remove the hot roasting tin from the oven. Stir the smoked paprika and dried oregano into the hot oil.

Add the dried potato wedges to the roasting tin. Using a fish slice or spatula, gently toss the wedges to ensure they are fully coated in the seasoned oil. Season generously with additional sea salt to taste.

Return the tin to the oven and roast for 12 minutes. Remove the tin and carefully turn the wedges over with a fish slice to ensure even browning.

Return to the oven and roast for another 12 minutes. Remove the tin and turn the wedges again.

Return to the oven for a final 5-7 minutes, or until the wedges are golden brown, crispy on the outside, and cooked through. Serve immediately.
