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“From Rose Elliot”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

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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