Chunky potato wedges

These are great with the seared tuna steak (posted a while back) and some nice tangy salsa.
Serves 4 hungry people as a side

4 large baking potatoes, washed
several lugs of olive oil
salt and pepper to taste
(if you're doing the seared tuna thing, use some of the tuna spice rub on these spuds!)

Bring a large pan of water to the boil. Place your potatoes in it, and parboil them, skins on for about ten to fifteen minutes. Doing them in the skins keeps all that lovely earthy potato flavour locked in. Carefully lift them out, pat dry with some kitchen towel and cut them into big chunky wedges – cut lengthways you'll probably get eight wedges out of each. Pre-heat an oven to 200C.
Lay the wedges (standing up, ideally) on a baking tray and rub them all over with the oil, salt and pepper (and a big pinch of the tuna rub mixture if you like). Roast them for about 25 minutes or until golden brown, giving a shake about from time to time.

Also good as a snack with ketchup, or good homemade mayo.