Cheesy salt and pepper potato wedges

Salt and pepper potato wedges.
Salt and pepper potato wedges. Photo: Marina Oliphant

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

parmesan cheese

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.