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Rosemary Baked Wedges with Relish and Sour Cream

Rosemary Baked Wedges with Relish and Sour Cream

Preparation time:

5 mins

Cooking time:

20 mins


8 - 10



Pre heat your oven to 220c. 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.