Wedges are always popular and make a great accompaniment to meals or even served as finger food to a crowd with sweet chilli sauce or even plain old tomato sauce (which is the way Ava loves them).

By choosing potatoes and sweet potatoes that just need scrubbing (not peeling) and cooking them with the skin on, you secretly boost the family's fibre intake.

Makes enough wedges to serve 6

1 large orange-fleshed sweet potato (600g/1lb 5oz), scrubbed and cut into wedges
2 large (lower GI) potatoes (300g/10oz each), scrubbed and cut into wedges
1–2 tablespoons olive oil
freshly ground black pepper

Preheat the oven to 200ºC (400ºF). Line a baking tray with baking paper.

Toss the wedges in the oil and season with freshly ground black pepper if you wish.

Place on the baking tray in a single layer (skin side down) and bake in the oven for 30–35 minutes or until tender inside and just crispy skinned outside.