Name: Oven-roasted potato wedges with tomato relish
Cook time: 55 min
Total time: 55 min
Yield: 6
Ingredients: 1 kilogram large new potatoes vegetable-oil spray; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 4 medium_piece (760g), tomatoes , chopped finely; 1 small_piece (80g), brown onions, chopped finely; 2 tablespoon brown sugar; 2 tablespoon red wine vinegar; 1 teaspoon mustard powder

Ingredients

1 kilogram large new potatoes vegetable-oil spray

1 teaspoon salt

1 teaspoon freshly ground black pepper

4 medium_piece (760g), tomatoes , chopped finely

1 small_piece (80g), brown onions, chopped finely

2 tablespoon brown sugar

2 tablespoon red wine vinegar

1 teaspoon mustard powder

Method

1.Preheat oven to 240°C (220°C fan-forced).

2.Halve potatoes lengthways, cut each half into wedges. Place wedges, in single layer, in large shallow baking dish, spray with oil, sprinkle with salt and pepper. Bake, uncovered, about 30 minutes or until browned and crisp, turning occasionally.

3.Meanwhile, place tomato, onion, sugar, vinegar and mustard in medium saucepan, bring to the boil. Reduce heat, simmer, uncovered, about 30 minutes or until relish thickens.

4.Serve potato wedges with relish.

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Ingredients

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