Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Roast Potato Wedges with Red Onion and Sage

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Roast Potato Wedges with Red Onion and Sage

    Skip the peeling stage and roast the potatoes in their skins.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 55 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 8


    • 1.2 kg King Edward potatoes, scrubbed, each cut into 4-6 wedges
    • 3 red onions, each cut into 8 wedges
    • 6 tbsp olive oil
    • 2 cloves garlic, crushed
    • 15g pack fresh sage


    1. Preheat the oven to 220°C, gas mark 7. In a bowl, toss the potatoes and onions with 4 tablespoons of the oil and the garlic. Roughly chop half the sage and sprinkle over.
    2. Tip onto a large baking tray, season and cook for 40 minutes, turning the potatoes over halfway through.
    3. Dip the remaining whole sage leaves in the remaining oil. Remove the tray from the oven, give it a shake, then place the sage leaves on top of the potatoes and onions.
    4. Return to the oven and cook for a further 10-15 minutes until the potatoes are golden and tender, and the sage leaves are toasted.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars