My joy making these Potato Wedges with Thyme and Sea Salt is only matched by my joy in eating them. They’re utterly delicious.
Roughly one very large, two medium or three-four small potatoes per person
Flaky, chunky sea salt
Preheat oven to 350°F.
Wash the potatoes (they’re best with peel, but you can of course remove the peel if you prefer) and divide each into four or six wedges, depending on size of potato.
Splash on large amounts of chilli and olive oil (be generous – you won’t regret it!), making sure to cover all the sides of every potato wedge. Sprinkle lots of sea salt on and thyme. Mix well together.