Photograph: Dan Jones
Preheat the oven to 200°C, fan 180°C, gas 6. Cut each unpeeled potato in half lengthways, then slice each half into four long wedges.
Mix the smoked paprika, olive oil and a generous pinch of crushed sea salt together in a large bowl. Add the potato wedges and toss together to coat.
Scatter the wedges, in a single layer, on a baking tray. Bake for 30-35 minutes or until cooked through and golden. Serve straightaway.