Country-style potato wedges with garlic and dill (Kartofel po-derevenski)

1. Preheat the oven to 220 °C. Scrub the potatoes well (leave the skins on) and cut them lengthways into 6-8 wedges.

2. Soak the wedges in cold water for 5 minutes to draw out some of the starch, then dry them with a tea towel – this makes them really crisp.

3. Toss them in a bowl with the oil, paprika, salt and pepper.

4. Spread in a single layer, skin side down, on a baking tray lined with baking paper and roast for 35-40 minutes, turning once halfway, until golden and crisp.

5. Meanwhile finely chop the garlic and dill.

6. Toss the hot potatoes immediately in a bowl with the garlic and dill and serve straight away.

Tip: Russian "country potatoes" get their characteristic aroma from raw garlic and fresh dill – great with barbecues or roast chicken, or on their own with a sour cream dip.