Total Time
Prep 15 mins
Cook 15 mins

From Rose Elliot


  1. Put the kettle on.
  2. Scrub the potatoes, cut each one in half lengthways and then in half again to make 4 long wedges.
  3. Put the potato wedges into a saucepan, cover with boiling water and bring back to the boil. Cook for about 5 minutes from the time that the water boils, then drain thoroughly.
  4. Meanwhile, heat the grill. Brush the drained potato wedges all over with olive oil, then put them on a baking sheet and place them under the grill.
  5. Grill on high for 10-15 minutes, until the potatoes are tender right through and golden brown, turning them as necessary. Remove from the grill, sprinkle them with sea salt and serve with toppings.
  6. Variation *1: Herbs - sprinkle with fresh rosemary or thyme before grilling. Caraway seeds also work.