Preheat your oven too 350F/175C. Peel the potatoes. Then cut them into large wedges. Add these to a pot/pan with salted water and parboil the wedges for about 8-10 minutes. Drain the wedges in a colander and let them dry in the air.NOTE: if you keep the skin on, scrub the potatoes first and place them with the skin side down on the baking tray.

Then season the wedges with oil and all the dried spices. Toss them all together so the wedges are evenly coated. Place them on a baking tray lined with baking sheet paper (make sure there’s enough space between them and use two trays if you’re serving more people).

Bake the wedges for 15 minutes on 350F/175C and turn them halfway cooking time. After 15 minutes turn the heat up to 392F/200C and let the wedges crisp up for 5-10 minutes (depending on the heat of your oven).

When they are baked, serve them with your favourite condiment or try out my Jalapeños Mayonnaise or this Fiery Dip w/ Madame Jeanette Pepper. Either way enjoy!TIPS:- Serve these wedges with roasted meat or grilled fish.- Play with the spices and swap the Pimenton for curry, Italian or Chinese Five spices. Yummm!If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made