Peel, wash and pat dry 4 to 5 small to medium sized yukon gold potatoes that are uniform in size

Cut the potatoes in half lengthwise, then cut each half in half lengthwise again, then cut in at an angle to create the wedges (make sure the wedges are no more than ½ inch thick in the thickest part), you should get 8 wedges from each potato, add to a large bowl, fill the bowl with cold water to about ½ inch above the potatoes

After at least 30 minutes, drain the potatoes into a strainer, rinse the potatoes and then pat them completely dry with a dish cloth

Heat a large fry pan with a medium heat and add in a ¼ cup sunflower oil and ¼ cup extra virgin olive oil

After heating the oils for 4 to 5 minutes, start adding the potato wedges into the pan, add them with the bottom part of the wedge in the oil, you want them all in a single layer, so cook in batches, after 4 minutes turn the wedges to cook the sides, about 5 to 6 minutes per side, after a total cooking time of 14 to 16 minutes, remove the potatoes from pan and transfer to a dish with paper towels, season the potatoes with fine sea salt (you can check to see if your potatoes are fully cooked through by inserting a toothpick, if it easily goes in, they are perfectly cooked)

Continue to cook in batches until done, you can add the cooked potatoes into a preheated oven at its lowest setting, to keep them warm

Serve at once, enjoy!