Preheat the oven to 220'C / Fan 200'C / Gas Mark 6. Pour 1-2 tbsp vegetable oil into a large roasting tin and set to one side.

Cut the potatoes into wedges by cutting in half lengthways, laying each half flat (cut side down), cutting in half again and then cutting diagonally into the centre on each side of the first cut. You should end up with 8 wedges per potato.

Add the wedges to the roasting tin, sprinkle with sea salt and toss to coat. Spread the wedges out as much as possible and then place in the oven for 35-40 minutes, giving them a bit of a shake to turn the potatoes after about 25 minutes.

When the potatoes are nearly done, add the olive oil to frying pan and place on a low heat. Add the chilli, garlic and coriander and fry for 2-3 minutes. Turn off the heat.

Remove the potatoes from the oven and loosen them from the bottom of the pan. Pour over the chilli/garlic/coriander mix, sprinkle with some more sea salt and toss to coat completely. Turn out into a serving dish and serve up with some garlic mayo for dipping.