Cheesy, salt and pepper potato wedges

You don’t need to wait for the footy to enjoy these. Look out for King Edward potatoes, or use a firm waxy potato that will hold its shape. Blended peppercorns are readily available from the supermarket.

8 King Edward potatoes

2 tbsp sea salt flakes

1 tbsp ground blended peppercorns

2 -3 tbsp olive oil

40g finely grated parmesan cheese

1-2 tbsp chopped parsley

Preheat oven to 220C.

Scrub the potatoes well, leaving the skins on. Cut in half, then cut each half into 4 wedges. Place in a large pot, cover with cold water and bring to the boil. When boiling, remove from heat and drain in a colander. Place the warm potatoes in a large bowl and add salt, pepper, oil and parmesan. Toss to coat well.

Place in a single layer on a baking tray lined with non stick paper.

Cook in oven for 30-40 minutes, until golden brown and crunchy.

Sprinkle with chopped parsley and serve.

Serves 6.