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Rosemary Baked Wedges with Relish and Sour Cream
In this recipe
TOMATO & CRACKED PEPPER RELISH
Preparation time: |
5 mins |
Cooking time: |
20 mins |
Serves: |
8 - 10 |
Ingredients
- 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
Method:
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.
© 2019 Beerenberg Pty Ltd. All rights reserved.
© 2019 Beerenberg Pty Ltd. All rights reserved.