Garlic Potato Wedges

I think it's roasting the garlic beforehand, which gives it a lovely sweet, smoky taste, which sets this variation of my own devising apart from all the other recipes I've experimented with to try and find the ultimate Garlic Potato Wedge.

For two people:

• 1 large potato, cut into wedges (peel or leave unpeeled, as you prefer it!)
• 1 tbsp flour
• 2 tbsp olive oil
• 2 fat garlic cloves, unpeeled
• Salt and pepper
• Pinch of paprika

1. Drizzle the unpeeled garlic cloves with 1 tbsp of the olive oil and bake for about 20-30 minutes at 375 degrees F, stirring occasionally, until soft.
2. Meanwhile cut the potatoes into thick wedges and cook in boiling salted water for 5 minutes. Drain and rinse them in cold water. Dry them well and dust with flour, shaking off any excess.
3. Squeeze the roasted garlic into the rest of the olive oil (discarding the skins), mix in the paprika. Pour over the potatoes and toss to coat. Season with salt and black pepper to taste.
4. Tip the wedges into a roasting tin and spread them out so they're not touching. Roast at 450 degrees F for 25-30 minutes or until the potatoes are crispy and golden-brown, turning them over a few times so they brown evenly and don't stick. Yum!

These are good served as an accompaniment for just about anything, or piled in a bowl and shared with a partner as a movie snack :)