Either cut sweet or large potatoes into wedges, drizzle with olive or vegetable oil, then season with salt, pepper and lots of paprika. I only had baby new potatoes to hand a few weeks ago and they worked just as well. If you love roasted onions as much as we do, you can quarter 4 medium red onions and pop in the roasting tin along with the potatoes.
Bake for 30 mins or until crisp and golden.
Absolutely gorgeous with a fat free Greek yoghurt that has a dribble of harissa marbled through it.