Crispy Roasted Potatoes, Oven-Baked Pork Chops And Greens
Serving: 2
Share this recipe!
Directions
- In plenty of salted water, boil the potatoes until soft and drain well
- Place them back into the pot and give them a good shake to roughen up the edges a little
- Preheat the oven to 220°C
- Pour the oil into a roasting tray and heat in the oven until hot (+/- 10 minutes)
- Carefully place the potatoes in the baking tray and turn them over to coat well with the hot oil
- Roast (+/- 40 minutes) and in the last 10 minutes turn the potatoes over once or twice until golden and crispy
- Sprinkle the potatoes with salt and sage leaves, and serve with baked pork chops and mixed green vegetables
Ingredients
- 4 large potatoes, with the skin on, cut into chunks
- 125 ml (½ cup) sunflower oil
- 10 ml (2 tsp) coarse salt
- 15 ml (1 tbsp) fresh sage, leaves only