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Barbecued wedges with lime cream

  • 0:15 Prep
  • 0:20 Cook
  • 10 Servings


  • 1kg Red Delight potatoes, cut into wedges
  • 800g sweet potato (kumara), peeled, cut into wedges
  • 2 tablespoons olive oil
  • 2 teaspoons paprika
  • Olive oil spray lime cream
  • 125ml (1/2 cup) whole-egg mayonnaise
  • 125ml (1/2 cup) sour cream
  • 1 garlic clove, crushed
  • 1 teaspoon finely grated lime rind
  • 1/4 teaspoon red Tabasco pepper sauce


  • 1
    To make the lime cream, combine mayonnaise, sour cream, garlic, lime rind and Tabasco in a bowl. Season with salt and pepper. Cover and place in the fridge until required.
  • 2
    Cook the potato and sweet potato in separate large saucepans of boiling water for 6-8 minutes or until just tender. Drain. Set aside for 20 minutes to cool. Place in a large bowl and drizzle with the oil. Sprinkle with the paprika and season with salt and pepper. Toss to combine.
  • 3
    Preheat a barbecue grill or chargrill on high. Spray the potato and sweet potato wedges with oil. Cook, turning occasionally, for 8 minutes or until charred and tender. Transfer to a serving platter. Serve with lime cream.

Source: taste.com.au


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