Step 1

Slice your potatoes into 8 equal wedge shapes. I find this easiest by slicing in half, place flat side down and slice those in half, then flip again and slice in half again.

Step 2

Add to a pot of cold water with 1 tsp salt, then bring to boil. Once bubbling, allow to boil for 3-4mins. The edges should just begin to fray and you should only just be able to slice with a knife.

Step 3

Drain and give them a shake in the colander. Sit and rest to steam dry for at least 5 minutes, but preferably until they stop steaming. The longer the better (the more steam that escapes the fluffier the inside and crispier the outside).

Step 4

Meanwhile, in a small bowl/ramekin combine 2 tbsp olive oil, 1 heaped tsp paprika & garlic powder, 1/2 tsp thyme & salt, 1/4 tsp cayenne pepper (or to taste) and 1/8 tsp black pepper. Preheat the oven to 200C/390F.

Step 5

Combine the wedges with the oil seasoning and mix to fully coat. Sprinkle in 1/2cup/40g freshly grated parmesan and give a gentle toss. Don't overmix the parmesan or it'll clump up with the seasoning and fall off the wedges.

Step 6

Evenly space out the wedges on a large greaseproof baking tray (use 2 trays if you have to). Spacing out is important so they don't steam on each other and have room to crisp up!

Step 7

Bake for 25-35mins, or until deep golden and visibly crispy. Flip once after 15 mins. Timings will vary depending on your oven/size of wedges so just be vigilant after flipping. They will crisp up slightly more as they rest.

Step 8

Serve up and enjoy!