These crispy wedges are the perfect accompaniment to my dips as they're thinner and crunchier than a normal potato wedge.
Four large baking potatoes
Switch the oven to 180C. Wash the potatoes and pat dry. Slice into thin wedges and place in a roasting tin. Drizzle with oil, then use a spoon to move them about until they’re completely coated. Place in the oven for 35–40 minutes until golden brown and crispy. Sprinkle with sea salt.