Monday, 18 July 2016

Potato Wedges with Rosemary and Garlic



Potato Wedges with Rosemary and Garlic

2 potatoes, unpeeled, cut into 4 wedges
2 tsp. olive oil
1 clove garlic, minced
1 sprig rosemary, fresh, finely chopped
salt and pepper to taste

Blanch potatoes in a pot of salted boiling water for about 5 minutes, then drain well.

Toss the potatoes with the olive oil, garlic, rosemary and freshly ground pepper.  Arrange the potatoes on an outdoor grill rack or an oven broiler pan.

Cook the potatoes on a hot grill or in the over for about 15 minutes, turning occasionally, until crisp and golden brown.  Season with salt and serve.

Serves 2.

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