To make crispy potato wedges, wash or peel floury potatoes and cut into slim wedges (about 6 from an average size potato). Parboil in salted water for 5 mins, then toss in olive oil with an optional flavouring (such as paprika, ras al hanout or jerk seasoning) on a sheet of baking parchment Leave space in between each wedge to ensure airflow for crunchy edges. Bake in the oven at 175C with fan for about 45 mins, turning every 15 mins.

Warning: do not put balsamic vinegar on during the baking as it burns. Mark doesn’t like balsamic on them anyway.