These are good served with the Sunday roast, alongside a spicy tomato sauce as a snack, or with roast field mushrooms and spinach as an autumnal lunch. Preheat the oven to 180°C/gas 4. For 4 people, scrub the skins of 500 g medium potatoes and cut each into 6 wedges. Cover with cold water and boil for 4 minutes. Drain and place on a baking tray lined with parchment. Scatter with 2–3 tablespoons chopped fresh herbs (try sage, rosemary and thyme) and ½ teaspoon cumin seeds, and season generously. Drizzle with 2–3 tablespoons extra-virgin olive oil and bake until golden and cooked through.