- Some spuds - actually lots of them - Kerr's Pinks are good but any floury variety shall suffice
- An oven - set to 200 degrees
- Sea Salt & ground Black Pepper - to taste
- Oregano - a couple of teaspoons of dried should do it
- Olive Oil - decent lug
- Garlic - 2 or 3 cloves all chopped up into teeny-weeny bits
- Paprika or Spanish Pimenton (if you're fancy...like me) - a generous sprinkle
The tricky bit (takes about 3 minutes):
Chop 'em in half
Chop 'em into wedge shapes
Put them in a bowl
Chop up garlic
Put chopped garlic in a small bowl
Slop generous lug of Olive Oil onto garlic
Sprinkle in Oregano & Paprika/Pimenton
Add Salt & Pepper to taste
Give the whole mix a damn good whisk/stir-in
Pour gooey mix over raw spud wedges
Mix it all together & cover bowl with clingfilm
Grab a beer
Take a breather
Every now & then give your spuds a good shake-up until an hour has ticked away
Heat a baking tray in the oven (200 degrees)
Now - chuck spuds onto baking tray - place in oven for about 25-30 minutes. If they need it (i.e. they're not lovely & golden) leave 'em in for a bit more. Makes sense when you think about it...
Once crispy remove from oven & present your efforts to appreciative wife/husband/life-partner/fair-weather friend who always shows up on Friday 'cos they can't cook/kids/dog/cat/goldfish (depending on personal circumstances). If none of these apply take a smug selfie of you & your spuds and stick it up on SnapChat.
Suggest you scoff these with a dollop of creme fraiche but hey hell, it's up to you. They're lovely just as they are anyway & so much better than the horrible frozen variety that give you both heartburn and an overwhelming sense of inadequacy.
Recommend buckets of beer and a nice chicken fillet on the side too (see picture below - I'll tell you all about that next Friday so you'll just have to wait).
Farewell for now - enjoy!!!!