4 large potatoes, skin left on, well scrubbed and dried
1 tablespoon oil
1 teaspoon garlic salt
1 teaspoon paprika

Preheat oven to 200°C.

Cut the potatoes in half lengthways then each half into wedges. Place the oil, garlic salt and paprika in a large ziplock plastic bag. Add the potato wedges and seal the bag. Shake and squish the bag around so that the wedges get well coated.

Place the wedges in a single layer in an oven roasting dish. Bake for about 35 – 40 minutes. Stir them once or twice during cooking. Serve with tomato or sweet chilli sauce or for a treat try sour cream or yoghurt.

Tip: Kumara, parsnips and pumpkin can be cooked the same way. Peel them first though as their skins can be very tough.