Potato wedges with sun-dried tomato

Crispy potato wedges with a light and summery sun-dried tomato pesto.

  • 50 mins cooking
  • Serves 4
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Potato wedges with sun-dried tomato
  • 1 kilogram unpeeled kipfler (fingerling) potatoes
  • 2 tablespoon olive oil
  • 1 tablespoon sun-dried tomato pesto
  • 2 teaspoon tomato sauce
  • 1 teaspoon sambal oelek


Potato wedges with sun-dried tomato
  • 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.