700 grams medium-sized potatoes, peeled and cut into ½ cm wedges
1 teaspoon cornflour
virgin olive oil, for cooking
table salt, season to taste
Mahbir Wild Thyme, season to taste
sea salt, season to taste
It’s always best to serve the potato wedges immediately after baking so they retain their crunchiness. You’re not going to impress anyone with soggy wedges however amazing the Wild Thyme is!