Cut the scrubbed potatoes lengthwise into 6 or 8 wedges.

Microwave for about 6-8 minutes on high (650 Watts).

Melt the butter in a bowl, and add all of the other ingredients. Turn the wedges in the the bowl, mixing gently with your hands, until they are thoroughly coated.

Spread them in a single layer on a baking tray, cook at 200°C for 1 to 1½ hours, until crispy, turning once or twice during the cooking time.

Alison Holst “Best Potato Recipes.” Hyndman Publishing.