Preheat the oven to 400 F/ 200 C/ gas mark 6. You will need a large non-stick baking tray.
Combine all the spices and mix them well. Set aside.
Peel the potatoes and cut into wedges, 5-6 per potato (they won't all look identical but should have similar thickness). Line a large bowl with 2 sheets of paper towel (they should stick outside the bowl), put the wedges in the bowl, toss, then bring the opposite ends of the paper towels together and pat the wedges dry until all the moisture has been absorbed (the towels will be wet through). Use another towel if you need to.
Sprinkle the wedges with the spice mixture, drizzle with oil and using a spatula or your hands mix together until all the wedges have been evenly coated in the spice and oil mixture.
Spread the wedges on top of the baking tray without overcrowding it (line it with parchment paper if not using non-stick tray). Bake on the top oven shelf for 35-40 minutes, turning them over once halfway through.
Remove from the oven and serve immediately, either with my Low Fat Ranch Dipping Sauce or a sauce of your choice. They taste great on their own too!
Ensure you preheat the oven and bake these potato wedges on the top oven shelf so they crisp up nicely on the outside and stay soft on the inside. Turn them over once halfway through. Remember also not to overcrowd the baking tray so the wedges cook evenly.
Use a non-stick baking tray. Alternatively line your tray with non-stick baking paper.
You can use your ownseasoningmixture of course. The spices I used are popular with my own family, but we all have different preferences. So go with your favourite spices!