Piping hot, salty, crisp on the outside and soft in the middle. Don't forget the tomato sauce.
8 King Edward potatoes
2 tbsp sea salt flakes
1 tbsp ground blended
2-3 tbsp olive oil
40g finely grated
1-2 tbsp chopped parsley
Preheat oven to 220C. Scrub the potatoes well, leaving the skins on.
Cut in half, then cut each half into four wedges. Place in a large pot, cover with cold water and bring to the boil. When boiling, remove from heat and drain in a colander. Place the warm potatoes in a bowl and add salt, pepper, oil and parmesan.
Toss to coat well. Place in a single layer on a baking tray lined with non-stick paper. Bake for 30-40 minutes, until golden brown and crunchy. Sprinkle with chopped parsley and serve.