Preheat your oven to 200C Fan / 220C

Wash and scrub your potatoes but don't peel them.

Cut the potatoes into wedge shapes.

Place the potatoes in a saucepan of boiling salted water for about 6-8 minutes from the point at which the water is bubbling and boiling. The potatoes should be softer but not breaking up.

After 6-8 minutes, drain the potatoes and give them a good shake in the saucepan with the lid on. This will make them really crispy and fluffy. Remove the lid to allow them to dry a little briefly.

Pour some oil onto a large baking tray and spread your wedges out onto the tray.

Drizzle with a little more oil, then sprinkle with salt and pepper. Optionally add some sprigs of fresh rosemary.

Place in the oven for around 30 minutes until crispy. (I like to turn the wedges around half way through)

Remove from the oven when they are cooked and with a golden, crisp exterior.

Enjoy!