CRISPY ROASTED POTATOES WEDGES

Step 1

Rinse and scrub the potatoes, then peel them if you don't want to eat the skin (I love it!). Cut them into large chunks.

Step 2

Bring up a large pot of water (2 liters) to a boil and add salt and baking soda. When it boils, throw the potatoes in.

Step 3

Pierce them to check if they're ready: they are when the knife meets some resistance. Drain and let them chill into the pot for a minute so the excess steam goes away.

Step 4

In the meantime heat some extra virgin olive oil with minced sage and rosemary and let it "infuse" for 1/2 minutes (pay attention not to burn them). Add garlic powder (or fresh one). Turn off the heat.

Step 5

Preheat oven to 220° C (430° F).

Step 6

Place potatoes in a large bowl, add the infused oil, salt and pepper then toss until a sort of mashed potato–like paste has built up on the outside.

Step 7

Spread out potatoes in a single layer on a baking tray and bake for 25 minutes.

Step 8

After 25 minutes lightly shake the tray and turn potatoes, then bake for 25/30 minutes more or until golden brown.

Step 9

Serve immediately.