- 800 g peeled potatoes, cut into wedges
- 50 ml olive oil
- Salt and ground pepper
- Good mayonnaise
Preheat the oven to 220°. Place the potatoes in a saucepan and cover with cold water. Bring to a boil, then immediately drain. Leave the potatoes to cool slightly in the saucepan. Carefully toss the potatoes with olive oil, salt and pepper. Distribute them in one layer on a baking tray lined with baking parchment. Bake for about 20 minutes until golden and crispy. Serve with a good mayonnaise.