Easy Low Fat Oven Roasted Peppered Potato Wedges

Pre-heat oven to 220 C or 450°F.
Wash and scrub your potatoes well - no need to peel them!
Cut them into chunky wedges.
Place in a ziplock bag or plastic container and add the olive oil & black pepper.
Do NOT add the salt now as it encourages water!
Shake the container or bag well - making sure every potato wedge has been covered in oil.
Place peppered potatoes in a large and sturdy oven proof roasting tin - shake around to ensure they are in a single layer, more or less!
Sprinkle on the sea salt and any herbs & spices you may be using.
Give another good twist of ground black pepper over the potato wedges and roast in the oven for about 45 - 60 minutes or until crispy and brown!
Sprinkle over any fresh herbs, if you are using them for a garnish or just serve "au natural" as a vegetable accompaniment.
I often serve these in paper cornets for a light lunch or supper time snack with vinegar & sometimes, very naughty I KNOW, mayonnaise!