Wash and dry potatoes; peel if you want to but I recommend leaving the skin on. Cut potatoes into 2.5cm wide wedges.
Parboil wedges in salted water for 4-5 minutes, then drain and return to pot.
Shake your potatoes slightly to fluff them up on the surface.
Line a baking tray with baking paper, and spread the potatoes out in a single layer.
Freeze for 2 hours or more.
Prepare a deep fryer and fry for 4-5 mins, until they start to turn golden.
Drain, then place on baking paper lined tray again and freeze for another 2 hours.
Deep fry again for 6-7 minutes until golden in colour and nice and crispy and crunchy. Drain to get rid of excess oil.
Season with salt flakes, dried oregano, dried rosemary and a squeeze of lemon. Toss to coat, and serve.