There are many ways to wedge a potato, and as Alix mentioned, they aren’t all equal.  If you are after crunch, you need to use either a semi deep fry (as for roast potatoes) or use a special coating such as flour or egg white.

This is the way I like to do it as I prefer to cook low fat at home without adding extra starch to my potato, though the deep fry and tex-mex flour/cayenne coating are very good, and may be crunchier.  Why not try them all and let us know which one is your favourite?

3 tbsp olive oil
1 tsp (hot) paprika - use sweet or smoked paprika for kids
1/2 tsp dried oregano
1/4 tsp ground black pepper
1 egg white
3 large potatoes

Preheat the oven 190c. Grease a large baking tray very well with 1 tbsp oil (you really don’t want these chaps sticking).  Cut the potatoes lengthwise into even-sized, thinnish wedges and pat dry (it’s up to you and the state of your potatoes as to whether you peel them or not).

Whisk together the oil and spices in a small bowl.  Lightly beat the egg white in a second large bowl.  Mix the two together

Tip the wedges into the coating and mix well.  Arrange them in a single layer on the baking tray.

Bake in the preheated oven, turning after 20 mins, until crispy.  (Should take about 30-40 minutes; enough time to get the [1] bean burgers done).

Sprinkle with a little salt, and serve with your choice of dips (I like the classics; guacamole, sour cream and a mango, coriander leaf and cherry tomato salsa).

They are baking in the oven now and mmmmm they smell good!