Potato Wedges, Chicken Wings And Greek Salad
Serves: 2
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Directions
- Preheat the oven to 210°C and spray a baking tray with a non-stick baking spray
- 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
- Place the potatoes back into the pot and shake to fluff the edges of the potatoes
- Place the potatoes together with the garlic, sage leaves and oil on a baking tray and season well
- Toss to combine and roast (+/- 30 minutes) occasionally turning until the potatoes are golden and crispy
- Serve the potatoes with the chicken wings, Greek salad, and rice
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