Ingredients:

• 3 sweet potatoes (Or however many you need or want.)
• 3 tbsp oil – if BBQing the wedges, don’t use olive oil as it flames in the BBQ
• 4 cloves of garlic, crushed
• 3 stalks of rosemary
• 1 tbsp dried thyme
• ground black pepper – a few turns of the mill

Method:

1. Wash the potatoes under a cold tap, then cut in half length ways, then into quarters, then into eighths. You want the wedges to be about 1cm in thickness.
2. Take a freezer bag or any other plastic bag you have without holes and pop all the wedges into it.
3. Add all the other ingredients and tie the bag tightly. If you can leave overnight in the fridge, if not, for about 30 mins. The longer the better though really.
4. If the weather permits, BBQ them – Once the BBQ is up and running (coals white and hot etc), remove the wedges from the bag, place on the BBQ and give them 5 mins each side until they’re blistering and starting to slightly char.
5. If the weather isn’t quite there yet, place wedges on a lightly oiled baking tray and cook in the oven(200C/400F/gas 6) for 20-30 minutes turning over half way through. Keep an eye on these and test using a fork as baking times are approximate
6. Serve immediately with dips as a delicious side.

Source: Holly Bell