Barbecue Recipes

POTATO WEDGES WITH GARLIC AND ROSEMARY

Toss the potato wedges in fragrant, garlicky olive oil with chopped fresh rosemary, before grilling them over the coals.

INGREDIENTS
1 1/2 pounds medium potatoes
1 tablespoon olive oil
2 garlic cloves, thinly sliced
4 tablespoons chopped fresh rosemary
salt and freshly ground black pepper

SERVES 4

1. Cut each potato into 4 wedges and parboil in boiling salted water for 5 minutes. Drain well.

2. Toss the potatoes in the olive oil with the garlic, rosemary and black pepper. Arrange on a grill rack.

3. Cook the potatoes on a hot grill for about 15 minutes, turning occasionally, until crisp and golden brown.