Preheat the oven to 375 degrees Fahrenheit (190 degrees C)
Slip your baking tray, spread with 2 teaspoons of olive oil, into the hot oven and allow to heat while you prepare the wedges. You can line the tray with parchment paper before adding the oil to allow for easier clean up afterwards.
Into a large bowl pour the remainder of the olive oil, the cumin, salt, pepper and leaf masala, mixing with a spoon so the spices are evenly distributed through the oil.
Add the chunky wedges to the bowl and gently toss until they are evenly coated.
Take hot tray out of the oven carefully and spread the wedges in a layer on the sheet.
Bake for around 30 minutes – you may want to turn them once to make sure they are brown on both sides.
When pierced with a fork they should be soft on the inside and crispy outside.
While you are waiting for the wedges to finish cooking mix the chopped coriander into the crème fraîche or Mexican crema.
Remove wedges from oven, arrange on a platter, and serve with a bowl of crème fraîche for dipping, or a small jug with the Mexican crema so people can drizzle some over the wedges.
Sit back and watch them disappear.