Ingredients
Method
1.Preheat oven to 220°C/425°F. Cut potatoes into wedges; toss wedges in large bowl with olive oil.
2.Place wedges, in single layer, on oiled oven trays. Combine sun-dried tomato pesto, tomato sauce and sambal oelek in small bowl; brush mixture on wedges.
3.Roast, uncovered, turning occasionally, about 40 minutes or until crisp and cooked through.
You could also use coliban or sebago potatoes for this recipe.
Note
