Recipe Credit to Annabel Bower
Preheat oven to 220 degrees Celsius, fan forced.
Cut potatoes into long wedges ,leaving the skin on.
Place wedges in a large steamer above a pot of boiling water and cover with a tight-fitting lid. Steam for 8 minutes.
Place rice bran oil in a large, deep sided roasting tray and place in oven for 3 minutes to heat.
Remove potato wedges from steamer and add to the pre-heated oil in the roasting tray. Be careful as the oil can splatter. Toss through oil along with 1 tablespoon of salt flakes.
Return to oven and cook at 220 degrees Celsius for 30-40 minutes or until all wedges are golden brown and crispy.
Serve with sour cream and sweet chilli sauce.
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