Potato wedges that are fluffy on the inside and perfectly golden with a shatter-crisp coating on the outside. This amount will make 3 large or 4 medium-sized portions.
Peel the potatoes and and cut into quarters (if small) and eighths (if larger) to create the wedge shape (see notes below)
Add potato wedges to a large saucepan, cover with cold water and salt the water generously with table salt. Turn onto a high heat.
Tip: you can place a wooden spoon over the top of the pan to help stop the water from boiling over
When the water gets to a rolling boil, cook the wedges for a further 2 minutes then drain in a colander and give the wedges a good shake to fluff them up.
Heat the oven to 220C/430F, pour the oil on a large baking tray/sheet and place in the oven for 5 minutes to get the oil really hot.
Remove the tray from the oven and carefully spread the wedges out on the baking tray ensuring that they are coated in the oil. Season with a little sea salt and place in the oven for about 20 minutes.
Once the wedges begin to brown, remove from the oven and turn them, then turn down the heat to 180C/350F and cook for a further 20-25 minutes until beautifully golden and crispy.
This step is just to help prevent them from going too dark while you prepare the rest of your dish, and is useful if you need to use your oven on a lower heat for cooking other parts of your meal. If you're cooking the wedges on their own or are confident in your timings you can keep the heat high and remove the wedges once they are golden brown and crispy
Remove from the oven, sprinkle over a little more sea salt flakes and cracked black pepper.