Roast potato wedges

Name: Roast potato wedges
Yield: 8 servings
Cuisine: Accompaniment
Ingredients: 12.00 potatoes; 5.00 garlic large cloves, crushed; 5.00 ml salt; 5.00 ml black pepper freshly ground; 2.00 ml brown sugar soft; 100.00 ml vinegar grape; 190.00 ml oil mixture of sunflower and olive oil; 15.00 ml fresh rosemary chopped

8 servings

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Starch

By Food24 November 03 2009

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Ingredients (8)

12.00

potatoes

SALAD DRESSING

5.00	garlic — large cloves, crushed
5.00 ml	salt
5.00 ml	black pepper — freshly ground
2.00 ml	brown sugar — soft
100.00 ml	vinegar — grape
190.00 ml	oil — mixture of sunflower and olive oil
15.00 ml	fresh rosemary — chopped

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Method:

Boil the potatoes in lightly salted water until just done, drain and cut into wedges.
Blend all the salad-dressing ingredients and pour three-quarters over the potato wedges. Arrange the wedges on a large baking sheet and grill under a heated oven grill until the wedges begin to brown. Pour over the remaining salad dressing and serve with a fresh green salad and pickles.
Serves 8.