lunch in 20 minutes



Frozen peas with olive oil (I miss Spain) and grilled potato wedges with rosemary. Done in 20 minutes!

Grilled Potato Wedges
serves 2

olive oil
2 tsp dried rosemary
sea salt
black pepper

1. Pre-heat and grease grill (in this case I used a George Foreman grill and sprayed it with cooking spray).

2. Cut potato into wedges. Rinse and soak for 5 minutes in cold water.

3. Drain potatoes and empty into a mixing bowl. Pour in enough olive oil to coat and toss with rosemary, salt and pepper to taste.

4. Place single-layer on grill and cook until potatoes are tender all the way through, about 20 minutes.


1 comment:

Boodle said...

I still cannot get over how simple and delicious this looks! :D