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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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From Rose Elliot Ingredients:
600 g potatoes (use large potatoes) |
olive oil, to taste |
sea salt, to taste |
Directions:
1. Put the kettle on.
2. Scrub the potatoes, cut each one in half lengthways and then in half again to make 4 long wedges.
3. Put the potato wedges into a saucepan, cover with boiling water and bring back to the boil. Cook for about 5 minutes from the time that the water boils, then drain thoroughly.
4. Meanwhile, heat the grill. Brush the drained potato wedges all over with olive oil, then put them on a baking sheet and place them under the grill.
5. Grill on high for 10-15 minutes, until the potatoes are tender right through and golden brown, turning them as necessary. Remove from the grill, sprinkle them with sea salt and serve with toppings.
6. Variation *1: Herbs - sprinkle with fresh rosemary or thyme before grilling. Caraway seeds also work.
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