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Rosemary Baked Wedges with Relish and Sour Cream
By Silvia Hart
Rosemary Baked Wedges with Relish and Sour Cream
In this recipe
Preparation time:
5 mins
Cooking time:
20 mins
8 - 10
  • 10 - 12 medium sized roasting potatoes
  • 200ml sour cream
  • 100g Beerenberg Tomato & Cracked Pepper Relish
  • 2 cloves of garlic
  • 2 teaspoons of rosemary
  • 2 teaspoons salt
  • ¼ cup olive oil


Pre heat your oven to 220c. Cut potatoes into wedges and place in a large mixing bowl. Crush garlic cloves.  Cover wedges with oil, crushed garlic, salt and rosemary and mix thoroughly. Line a large baking dish with baking paper and spread the potato mix in the baking dish evenly before placing in the pre-heated oven. Every 5 minutes remove from oven and shake potatoes gently. Cook for 15 - 20 minutes or until golden brown.

To serve - place wedges into a serving bowl and top with sour cream and Beerenberg Tomato & Cracked Pepper Relish.