Wash the potatoes well under running cold water. Some may require a scrub to remove all the dirt and soil. Do not use hot or warm water, as it activates the starches.

Cut the potato in half lengthwise, then place the flat side down and cut into quarters or eighths, depending on the desired thickness.

Wash the cut potatoes with cold water once more; this will remove the excess starch, which may prevent them from becoming crispy.

Add the wedges to a large pot of water and bring it to a boil. Add salt and parboil the potatoes until they are about 50% done, or about 4-6 minutes from boiling for potatoes as in my pictures.

Drain the potatoes and allow them to cool down.

Preheat the oven to 400*F [180*C FAN - ventilated, 200*C static, or Gas Mark 6].

Mix the olive oil and all the herbs and spices to create the dressing.

Place the potato wedges in a bowl and top them with the dressing.

Using two spoons, mix the potatoes, entering the bowl from the sides and lifting from the bottom. This method will keep the potatoes as intact as possible. You can also use your hands if you prefer.

Cover a large baking sheet with some parchment paper and spread the wedges in a single layer. Ensuring wedges don't overlap will allow the steam to escape, making the wedges crispy.

Place the baking tray in the middle of the oven and cook for 20 minutes, or until thoroughly cooked, crispy and golden brown. If using a static conventional oven, then turn the potato wedges halfway through and increase the baking time if necessary.

OPTIONAL: If your oven has the FAN function. It will spread the heat evenly throughout the oven, making the wedges crisp on both sides, without the need for turning them.

Season the crispy potato wedges with a little salt if necessary and serve with a nice dipping sauce, like mustard mayo or sour cream.