Sweet ‘n sticky potato wedges

Fairlady
4 servings
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Starch

By Food24 November 03 2009
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Ingredients (6)

4.00 potatoes — wedges
440.00 g pineapple — cut into chunks
1.00 spring onions — chopped
60.00 ml sunflower oil
5.00 ml dried chillies — crushed
salt and freshly ground black pepper
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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.



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