Arrange the wedges in a single layer, making sure they aren’t overcrowded—this helps them crisp up instead of steaming.

Combine the Parmesan, almonds ... Cut each quarter into three wedges to make 12 potato wedges in total. You can miss out the par-boiling step if you want to (see recipe), but the potatoes won ...

Cut the potatoes into wedges the same size as the fennel wedges ... toss until coated then tip into the ovenproof dish. Sprinkle with the parmesan. Bake for 30-40 minutes, or until piping hot.