I’ve always wondered how restaurants get everything from their mashed potatoes to their rice and poached eggs perfect, every time.

Mostly, the answers are reassuringly simple: baking pre-mashed spuds rather than boiling them, cooking rice in a rice cooker or even oven, and straining the egg in a sieve can go a long way.

So, I wondered, perhaps the secret to crispy, fluffy wedges was similarly easy.

Turns out it is – and now........

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