Preheat the oven with the BBQ accessory inside.

Peel the potatoes and cook in boiling water for approximately 25 minutes, until tender. Allow them to cool slightly before slicing lengthwise into generous, even wedges.

Season the potato wedges with a drizzle of olive oil and a sprinkle of salt, gently tossing to coat each piece and enhance its natural flavour.

Carefully remove the BBQ accessory from the oven and arrange the seasoned potato wedges on the flat plate side. Return to the oven and roast until beautifully golden and lightly crisp on the outside, while remaining deliciously soft and fluffy on the inside.

Cooking: Place on the 2nd oven level at 240°C for approximately 4–5 minutes, or until golden and lightly crisp.