Smoked paprika potato wedges with flaky sea salt

• 900 g russet potatoesabout 4 medium, scrubbed clean
• 3 tbs extra virgin olive oil
• 1 ½ tsp smoked paprika
• 1 tsp garlic powder
• 1 tbs cornstarch
• ¾ tsp fine sea salt
• ½ tsp black pepperfreshly ground
• ½ tsp flaky sea saltfor finishing

1. 1

   Preheat your oven to 230°C (450°F) and place the sheet pan inside on the middle rack to heat up — this is the secret to an instantly crispy bottom.

   Tip: A hot pan is the single biggest difference between soggy and crispy wedges.

2. 2

   Cut each potato in half lengthwise, then cut each half into 3-4 wedges (each about 2cm thick at the widest point). Drop the wedges into a large bowl of cold water and swish them around for 30 seconds to rinse off surface starch, then drain in a colander and pat completely dry with a clean kitchen towel.

   Tip: Removing surface starch and drying thoroughly are the keys to crispiness. Don't skip the drying step.

3. 3

   In the same large bowl, toss the dried wedges with the olive oil, smoked paprika, garlic powder, cornstarch, fine sea salt, and black pepper until every wedge is evenly coated. The cornstarch should disappear into the oil — no dry patches.

   Tip: The cornstarch creates an ultra-thin coating that crisps up beautifully in the oven.

4. 4

   Carefully pull the hot sheet pan from the oven. Arrange the wedges in a single layer, cut-side down, with space between each one — don't crowd them. You should hear a gentle sizzle when they hit the pan.

   Tip: If they don't all fit with space between them, use two sheet pans. Crowding = steaming = soggy.

5. 5

   Bake for 15 minutes without touching them. Then flip each wedge onto the other cut side using a thin spatula. Bake for another 8-10 minutes until the edges are deeply golden, the corners are starting to char slightly, and the wedges feel crisp when you tap them with the spatula.

   Tip: If the bottoms stick when you try to flip, give them another minute — they'll release when they're properly crispy.

6. 6

   Transfer the wedges to a serving plate and immediately sprinkle with flaky sea salt while they're still glistening hot. Let them cool for just a minute before serving — the interior will finish steaming to fluffy perfection.

   Tip: Leftovers reheat well in a 200°C (400°F) oven for 5-7 minutes. Skip the microwave — it kills the crispiness.

• sheet pan (half-sheet (18x13 inch))
• large mixing bowl
• colander
• cutting board
• chef's knife

Per serving

Nutritional values are estimates only.