Ingredients:

  • 2 lbs (approx. 900g) Russet or Maris Piper potatoes
  • 3 Tbsp Olive Oil (or neutral high-heat oil)
  • 1 Tbsp Cornflour (Cornstarch)
  • 1 tsp Sea Salt
  • ½ tsp Freshly Ground Black Pepper
  • 1 tsp Smoked Paprika
  • ½ tsp Garlic Powder
  • ½ tsp Dried Thyme (optional)

Instructions:

  1. Place the baking sheet into the oven and preheat to 425°F (220°C / Gas Mark 7). The tray must be hot when the potatoes hit it.
  2. Scrub the potatoes thoroughly and cut each into 8 equal, uniform wedges. Optionally, soak the wedges in cold water for 10-30 minutes.
  3. Drain the potatoes completely, then pat them thoroughly dry using a clean tea towel or paper towels.
  4. In a large bowl, toss the dry wedges with the olive oil until lightly coated.
  5. Sprinkle the cornflour, salt, pepper, paprika, garlic powder, and thyme over the oiled wedges. Toss vigorously until evenly dusted.
  6. Carefully remove the hot baking tray from the oven. Lightly oil the hot surface. Arrange the coated wedges onto the tray in a single layer, ensuring none of the wedges are touching.
  7. Return the tray to the oven and bake for 20 minutes.
  8. Carefully remove the tray, use tongs to flip each wedge over, and return to the oven.
  9. Bake for a further 15–25 minutes, or until they are deeply golden brown and shatteringly crisp.
  10. Remove immediately, season with extra salt if desired, and serve piping hot.