Sweet 'n sticky potato wedges


Ingredients 6
Servings 4
Time

Ingredients

  • 4
    medium potatoes, cut in wedges
  • 440
    g
    pineapple chunks
  • 1
    bunch spring onions, chopped
  • 60
    ml
    sunflower oil
  • 5
    ml
    crushed dried chillies
  • salt and milled pepper
 

Method

 
Parboil potato wedges in salted water for 10 minutes. Meanwhile, mix pineapple chunks, including 90 ml (6 tbsp) pineapple canning liquid, with remaining ingredients. Remove potatoes from heat, drain and place in an oiled roasting pan. Pour pineapple mixture over potatoes. Bake at 220 ºC for 20 to 25 minutes. Grill briefly to brown, if necessary.
 

Read more on: starch  |  bake  |  grill
 

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