Crispy Oven-Baked Wedges

As someone who has managed to weave potatoes into every facet of my life (that includes the decision to create a whole folio centred around them in high school), I think it's save to say of spent a fair bit of time experimenting with these starchy nuggets of gold. Potatoes are affordable, easy to cook, and simply taste bloody amazing, so here is my secret recipe to a banging bowl of oven-baked wedges that are super crispy on the outside, but fluffy on the inside.

Serves: 4 (or 2 if you're like me and prefer to have a meal of wedges, and wedges only)

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Ingredients

• 5 medium potatoes

• 1 tbsp olive oil (plus extra half-way through cooking)

• 1 tbsp nutritional yeast

• 1/2 to 1 tsp salt (depending on preference)

• 1 tsp garlic powder

• 1 tsp onion powder

• 2 tsp paprika

• 1 tsp dries chives (parsley works too)

• Chilli flakes

• Zest of 1/2 lemon (optional)

Method

• Preheat oven to 180° C

• Cut the potatoes into wedges (keep in mind the thicker they are, the longer they'll take to cook)

• Place wedges in a bowl and rinse well to remove some of the starch. This will prevent the chips from getting soggy

• Tip wedges on a clean tea towel and rub to dry well

• Place wedges back in the bowl and add 1 tbsp of olive oil and all spices

• Toss potatoes well to ensure they are coated evenly

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• Place wedges on a lined baking tray and make sure they are spaced out

• Place in oven. After 30 minutes, take the potatoes out, add an extra drizzle of oil if they are looking dry or chalky, and then turn them

• Cook for another 20 minutes or until they've puffed up and become crunchy

• Eat them all. Feel no shame