Ingredients:

  • 1 kg Starchy Potatoes (e.g., Russet or Maris Piper), washed well, skins on
  • 5 L Cold Water (for blanching)
  • 45 g (3 Tbsp) Coarse Sea Salt (for blanching water)
  • 5 g (1 tsp) Baking Soda (Bicarbonate of Soda)
  • 60 ml (4 Tbsp) High-Heat Cooking Oil (e.g., Rapeseed, Canola, or light Olive Oil)
  • 10 g (2 tsp) Smoked Paprika
  • 5 g (1 tsp) Fine Sea Salt (or to taste)
  • 5 g (½ tsp) Freshly Ground Black Pepper
  • 5 g (1 tsp) Garlic Powder

Instructions:

  1. Cut the potatoes lengthways into even wedges (aim for 6-8 wedges per average-sized potato). Try to keep the size consistent for even cooking.
  2. Place the cut potatoes into a large pot. Cover with cold water, add the 3 Tbsp of salt and the crucial 1 tsp of baking soda.
  3. Bring the water to a rigorous boil over high heat. Once boiling, reduce heat slightly and cook for 5 to 7 minutes. The edges of the wedges should begin to look soft and slightly crumbly.
  4. Immediately drain the potatoes thoroughly in a colander. Return the drained wedges to the empty, hot pot (or a large dry bowl). Shake the pot vigorously for 30–60 seconds until the edges of the potatoes are visibly bruised, soft, and fuzzy.
  5. Preheat your oven to a high temperature: 220°C (425°F). Place two heavy-duty sheet pans into the oven while it preheats to promote instant searing.
  6. Pour the oil, paprika, salt, pepper, and garlic powder over the 'fluffed' wedges in the large bowl. Toss gently but thoroughly until every wedge is evenly coated with oil and seasoning.
  7. Carefully remove the hot sheet pans from the oven and line them with parchment paper. Arrange the potato wedges in a strict single layer, ensuring there is space between each wedge (do not overcrowd).
  8. Bake for 20 minutes on the center rack.
  9. Remove the pans, flip the wedges using a spatula (they should be lightly golden now), and return to the oven. Bake for another 15–20 minutes, or until deep golden brown, crunchy, and cooked through.
  10. Remove from the oven, sprinkle with an extra pinch of fine sea salt immediately, and serve piping hot.