• Preheat your oven to 220ºc/200ºc fan/425ºf/gas mark 7. Slice your potatoes in half lengthways and then each half into approx 1cm (just under ½ inch) slices. Ideally do this earlier in the day or day before and leave the wedges to soak in cold water in a covered container in the fridge to remove starch and allow them to be the crispiest they can be. Then drain them about 30 minutes before ready to cook and if you have time, pat them with paper towel too.
• Line an extra large oven tray/sheet pan (or 2 regular size) with baking paper and pile in the wedges. Sprinkle over the paprika and salt and drizzle over the oil. Toss all together, until the wedges are completely coated in the paprika mix. Then level out into an even layer to ensure good crisping (if you don’t have an extra large oven tray/sheet, toss together in a large bowl and then split across two regular trays).
• Transfer to the top of the oven and bake for 25-30 minutes, or until the edges have gone deep golden brown and crispy.

AIR FRYER INSTRUCTIONS

• You can use a little less oil than the recipe states, 1 ½ tablespoons will do it. Add all the wedges into your air fryer basket and cook at 200ºc/400ºf for 25-30 minutes, using tongs to turn the wedges after 10 minutes. Then keep checking and turning every 5 minutes until they are cooked through and have crispy edges.

COOKING ON THE BARBECUE

• Toss the wedges in the oil, salt and paprika in a large bowl. Then divide into two batches, placing each in one mesh grill bag. Alternatively, lay each batch on one side of a double layer of foil, about 2 inches in from the edge. Fold over the empty side of the foil and fold all the edges over to make a package. Cook on the edges of the grill rack for 25-35 minutes, turning the bags/packages over every so often to cook evenly. If you use foil, bare in mind they won’t be crispy. To crisp them up after, take them out of the foil and lay them directly on the grill rack for a few minutes each side.