Ingredients
10 - 12 medium sized roasting potatoes
200ml sour cream
100g Beerenberg Tomato & Cracked Pepper Relish
2 cloves of garlic
2 teaspoons of rosemary
2 teaspoons salt
¼ cup olive oil
Directions
Pre heat your oven to 220˚C. Cut potatoes into wedges and place in a large mixing bowl. Crush garlic cloves. Cover wedges with oil, crushed garlic, salt and rosemary and mix thoroughly. Line a large baking dish with baking paper and spread the potato mix in the baking dish evenly before placing in the pre-heated oven. Every 5 minutes remove from oven and shake potatoes gently. Cook for 15 - 20 minutes or until golden brown.
To serve - place wedges into a serving bowl and top with sour cream and Beerenberg Tomato & Cracked Pepper Relish.
