Grilled Rooster Potato Wedges

Albert Bartlett
10 - 20 mins

This recipe from Albert Bartlett is best used with All Rounder potatoes. For floury potato varieties like Rooster, you can stop them from breaking up by first boiling them in cold water and simmering gently.

4 Rooster Potatoes
2, cut into quarters little gem lettuces
2 de-seeded ripe plum tomatoes
1 peeled and crushed clove garlic
Half squeezed lemon
3 tbsp olive oil
1 tsp castor garlic
Salt and pepper
Place the potatoes into cold salted water and simmer gently until cooked.
Leave to cool and then drain. Cut each potato into 6 wedges and brush with some olive oil.
Grill over high heat, when they are well marked, set them aside and keep warm.
To make the dressing, place all of the ingredients in a blender and blitz until smooth.
Strain through a sieve and drizzle over the lettuce. Serve with the warm grilled potatoes.