Potato wedges, vegetable sticks and sour cream go well with the steaks and BBQ sauce. For the potato wedges, thoroughly wash 1 kg of large floury cooking potatoes and cut into strips without removing the skins. Parboil in salted water for approx. 10 min. Allow to dry off and mix with 4 to 5 tbsp oil, 1 tbsp paprika powder and 1 tsp dried oregano. Grill for a further 10 min. over the hot barbecue. Then season with salt. Turn the potatoes 2 to 3 times in the cooking process.