1. Pre-heat oven to 220 C or 450°F. 2. Wash and scrub your potatoes well - no need to peel them! 3. Cut them into chunky wedges. 4. Place in a ziplock bag or plastic container and add the olive oil & black pepper. 5. Do NOT add the salt now as it encourages water! 6. Shake the container or bag well - making sure every potato wedge has been covered in oil. 7. Place peppered potatoes in a large and sturdy oven proof roasting tin - shake around to ensure they are in a single layer, more or less! 8. Sprinkle on the sea salt and any herbs & spices you may be using. 9. Give another good twist of ground black pepper over the potato wedges and roast in the oven for about 45 - 60 minutes or until crispy and brown! 10. Sprinkle over any fresh herbs, if you are using them for a garnish or just serve "au natural" as a vegetable accompaniment. 11. I often serve these in paper cornets for a light lunch or supper time snack with vinegar & sometimes, very naughty I KNOW, mayonnaise! ---------------------------------------------------------------------------
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