Potato Wedges, Chicken Wings And Greek Salad

Serves: 2

Ingredients

  • 5 large potatoes, with the skin on, quartered

  • 6 garlic cloves, with the skin on

  • 60 ml (¼ cup) fresh sage leaves

  • 150 ml sunflower oil

  • Salt and black pepper, to taste

Directions

  1. Preheat the oven to 210°C and spray a baking tray with a non-stick baking spray

  2. Place the potatoes in a pot of salted water together with the garlic cloves and bring to the boil over high heat. Reduce the heat and continue to cook until the potatoes are just tender (+/- 30 minutes). Drain well and reserve the garlic

  3. Place the potatoes back into the pot and shake to fluff the edges of the potatoes

  4. Place the potatoes together with the garlic, sage leaves and oil on a baking tray and season well

  5. Toss to combine and roast (+/- 30 minutes) occasionally turning until the potatoes are golden and crispy

  6. Serve the potatoes with the chicken wings, Greek salad, and rice