Garlic Potato Wedges
Ingredients:
25 gms Butter
4 tbsp Olive oil
2 Garlic pods, chopped
1 tbsp Chopped, Thyme
1 tbsp Parsley, chopped
1 tbsp Rosemary, Chopped
Salt and Pepper to taste
3 large Baking Potatoes, scrubbed
Directions:
Bring a large pan of water to the boil, add the potatoes and pre-boil them for 10 minutes. Drain the potatoes, refresh under cold water and drain them again thoroughly.
Transfer the potatoes to a chopping board. When the potatoes are cold enough to handle, cut them into thick wedges, but do not remove the skin.
Heat the oil and butter in a small pan together with the garlic. Cook gently until the garlic begins to brown, and then remove the pan from the heat.
Stir the herbs and salt and pepper to taste into the mixture in the pan.
Brush the herb mixture all over the potatoes.
Barbecue (grill) the potatoes over hot coals for 10-15 minutes, brushing liberally with any of the remaining herb and butter mixture, or until the potatoes are just tender.
Transfer the barbecued garlic potatoes to a warm serving plate and serve as a starter or as a side dish.
Tip: Let raw potatoes stand in cold water for at least an hour before frying, to improve their crispness.