This patatas bravas style potato wedge recipe is perfect for a picnic or sunny afternoon. It's super easy to make and I also created some lemon garlic mayo by mixing a couple of dessert spoons of Mr Organic vegan mayo from Ocado with the juice of half a lemon.

Serves two as a snack.

You'll need:

For the wedges:

Two baking potatoes or equivalent, peeled and sliced into wedges.

Oil to oven bake (I used Biona Rapeseed as it was all I could access at this point, I prefer organic avocado oil).

A sprinkle of smoked paprika and salt.

For the bravas dip:

2 heaped tsp of smoked paprika.

1 heaped tsp of chilli flakes.

2 heaped tsp of another paprika (I used Just Organics).

1/2 tsp salt.

1 clove of garlic, crushed.

2 heaped tsp floor (I used Marriages brown).

A few drops of oil (I used olive).

Water to lengthen.

How to:

Drizzle the potatoes with oil and bake in a 220c oven for about 25 mins until golden.

Sprinkle with smoked paprika when done.

Place the olive oil in a pan with the flour, garlic and spices. Heat gently stirring rapidly for about 5 mins until it forms a kind of ball. Then gradually add water until it becomes thinner. When it easily drizzles off the spoon you are ready to pop in a dish. Don't worry if it looks quite runny as it thickens as it cools.

Serve immediately or will keep for a few hours on a table. Enjoy 😍