Rosemary Baked Wedges with Relish and Sour Cream

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

Method:

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.