Loaded potato wedges

Pub wedges without the pub markup, and better garlic than the pub uses.

Skins on, cut even, parboiled first. Wedges that go into the oven raw come out leathery on the outside and hard in the middle, every time.

Flavour: Garlic · Time: 40 minutes · Serves 4

What you need

• 6 large potatoes, skins on, cut into wedges
• 3 tablespoons olive oil
• Chik Chik Boom Garlic
• Sour cream and sweet chilli sauce, to serve
• Spring onion, sliced

How it goes

1. Heat the oven to 210C.
2. Parboil the wedges for 8 minutes, then drain and steam dry.
3. Toss with the oil and spread on a tray, cut side down, in one layer.
4. Roast 25 to 30 minutes, turning once, until golden and crisp at the edges.
5. Shake the Garlic over them hot from the oven.
6. Pile them up with sour cream, sweet chilli and spring onion.

From behind the counter

Cut side down on the tray. That is the surface you want browning, and it only browns in contact with hot metal.