How to make crispy potato wedges

Use potatoes of a similar size and cut them into even wedges so the pieces finish cooking together. Aim for about eight wedges from a medium potato rather than very thick pieces.

Dry and coat

After scrubbing and cutting the potatoes, pat the cut surfaces dry with a clean tea towel or kitchen paper. Toss the wedges with the amount of oil and seasoning given in the recipe so every piece has a light coating.

Give them space

Spread the wedges over a large baking tray in one layer. Leave a little space between the pieces and place a cut side against the tray. A crowded tray traps steam and makes the potatoes softer.

Bake and turn

Use the oven temperature in the recipe. Turn the wedges once after the underside has begun to brown, then continue baking until the edges are crisp and a knife slides easily into the middle. Wedge size and the tray can change the exact cooking time, so use colour and tenderness as well as the clock.

Recipes using this guide

• Chilli-loaded Potato Wedges