Potato wedgesDon’t get me wrong, I love a home-cooked potato wedge. But, like my DIY scrambled and poached eggs and even my air fryer chips, I always feel they’re missing a little... something. They’re always a little too rubbery, their skins tough and almost chewy rather than delicate and crisp. So I was glad to read that Jessica Segal, a chef-turned-blogger, had the crispy, fluffy secrets I’ve been looking for over on her site, Once Upon A Chef.And it turns out other experts – like ex-chef and former deputy food editor for Good Food, Esther Clark – agree with her technique. Boil your potato wedges before baking them Cooking legends like