Clean and scrub potatoes thoroughly. Slice each potato into 8 equal sized wedges. Transfer to a large bowl. Fill the bowl with cold water until the potatoes are covered. Leave to stand for 15 minutes.

Preheat oven to 220°C. Lightly grease 2 baking sheets with vegetable oil. Drain potatoes, then dry thoroughly on sheets of kitchen paper.

Put potatoes back into bowl. Add olive oil, salt and pepper. Toss gently until potatoes are evenly coated.

Transfer potatoes to prepared baking sheets. Bake for 40 minutes, or until soft in the centre and crisp and browning on the outside. Swap baking sheets halfway through to ensure even browning.

Serve wedges with a variety of dips and sauces, or as an accompaniment to a main meal.