Barbecued potato wedges make a really tasty alternative to the deep fried variety. These chips are great accompaniment to barbecued steaks including the fishy varieties eg. tuna and swordfish. Serve them with a spicy tomato sauce or sweet chilli sauce with a little sour cream or creme fraiche.
Portions: 4-6 Portions
Preparation: 5 minutes
Cooking: 10 minutes
- 3-4 large potatoes, rinsed
- 6 tbsp olive oil
- maldon salt and freshly ground black pepper
- Potato Wedges: Slice the potatoes with their skin on into wedges around 7cm long and 2-3cm thick. Place the wedges in boiling water and cook for 4-5 minutes (the potato should be just tender but still firm). Drain the potatoes and refresh in plenty of cold water. Dry the potatoes thoroughly. Toss the potatoes in the olive oil and season with maldon salt and freshly ground black pepper. *Potatoes can be prepared up to the stage up to a day ahead. (refrigerate until ready to cook).
- To Cook: Place the potatoes on the rack on a barbecue over a moderate-high heat and cook them for 3-4 minutes on each side so that they are heated through and tender. Alternatively cook them on a very hot grill pan. Serve at once.
- To Serve: Serve the potatoes with a spicy tomato sauce or sweet chilli sauce and sour cream or creme fraiche.