Spicy garlic potato wedges

Scrub the potatoes under cold running water; leave the skins on (or peel), and pat completely dry.

Halve each potato lengthwise, halve each half, then cut each piece diagonally into 3 wedges, 12 per potato.

In a large bowl toss the wedges with a generous tablespoon (20 ml) of extra virgin olive oil, sea salt and black pepper.

Arrange in a single layer, skin side down, on a foil-lined baking tray.

Bake at 210C (about 410F) with top and bottom heat or a fan, about 30 minutes, until a toothpick goes in easily.

For the sauce, peel and roughly chop 8 cloves of garlic.

Heat a small fry pan over low-medium with 2 tablespoons (30 ml) of extra virgin olive oil for a couple of minutes; add the garlic and stir 30 to 45 seconds until fragrant, without browning.

Off the heat, stir in a teaspoon of hot smoked Spanish paprika and a little sea salt; set aside. Finely chop the parsley.

Return the wedges to the bowl, pour over the sauce and about a quarter cup (15 g) of chopped parsley, and toss gently to coat.

Transfer to a serving dish and scrape the remaining sauce over the top.