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    Roast Potato Wedges with Red Onion and Sage

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    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.

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