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1
Preheat your oven to 350 degrees F (180 degrees C), line a large, rimmed baking tray with parchment paper, and lightly grease with some of the olive oil.
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2
Wash the potatoes to remove any dirt (leave as much skin on them as poss.). Halve the potatoes lengthways and place into a medium pot of cold water, add the salt and bring to a boil. Cook for 6-8 minutes to parboil the potatoes.
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3
Drain the potatoes and leave in the colander for 5 minutes so they can dry off.
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4
Slice each potato-half lengthways into 4 wedges. Place into a large bowl, sprinkle over the cornstarch and toss with your hands to coat (see notes).
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5
Preheat your oven to 350 degrees F (180 degrees C), line a large, rimmed baking tray with parchment paper, and lightly grease with some of the olive oil.
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6
Wash the potatoes to remove any dirt (leave as much skin on them as poss.). Halve the potatoes lengthways and place into a medium pot of cold water, add the salt and bring to a boil. Cook for 6-8 minutes to parboil the potatoes.
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7
Drain the potatoes and leave in the colander for 5 minutes so they can dry off.
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8
Slice each potato-half lengthways into 4 wedges. Place into a large bowl, sprinkle over the cornstarch and toss with your hands to coat (see notes).
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9
Put the egg white into a large, shallow bowl or dish. Using a whisk, beat the egg white with 1 tbsp of water, until it becomes slightly frothy.
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10
Stir in the minced garlic and sriracha. Add the cornstarch-coated potato wedges and toss with your hands to coat.
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11
Lift the wedges out of the bowl/dish, and spread in a single layer onto the baking tray. Drizzle with olive oil, sprinkle with the thyme, and season with salt and pepper. Bake for 35-45 minutes, flipping them occasionally (see notes), until golden brown and crispy.
