Failsafe Homemade Potato Wedges

Preheat oven to 220ºC (425ºF). Fill a large saucepan with water and salt lightly. Wash the potatoes, but leave the skin on.

Cut them lengthwise in half and then again into quarters (if your potatoes are particularly large you may want to halve them again) or cut them into chips (or use a chipper which is a great invention).

Put the wedges into the pan of water and turn the hob onto maximum heat. Cook them for 10 minutes. Drain the potatoes. Place the wedges on a baking tray and then drizzle with olive oil and season them to taste (I usually just salt them). Then using a spatula, turn them and do the same to the other side.

Put the wedges in the oven for about 25 minutes. Turn them every 10 minutes to make sure they cook evenly. When they are crispy and golden on the outside, remove from the oven and serve. Yum, yum!