Oven baked wedges with Salsa Verde

Baking Pan	Chip Tray or Criper Tray
Serves	4
Prep Time	10 minutes
Cooking Time	45 minutes

Ingredients

800g (4 large) coliban/washed potatoes, skin on 2 tbsp olive oil
Sea salt flakes & freshly ground black pepper, to taste

Salsa Verde (Makes 2/3 cup)

½ cup firmly packed flat leaf parsley leaves, finely chopped
¼ cup firmly packed mint leaves, finely chopped
½ small garlic clove, crushed
2 tbsp drained capers, chopped
80ml (⅓ cup) extra virgin olive oil
30ml (1½ tbsp) red wine vinegar
¼ tsp caster sugar
Sea salt flakes & freshly ground black pepper, to taste

Method

Step 1

Preheat oven 220°C fan forced. Wash, dry and cut the potatoes into 2-3cm thick wedges. Place wedges into a bowl. Spoon over the oil, season with salt and pepper. Toss gently with hands until potatoes are well coated.

Step 2

Tip wedges into tray and spread so they are in a single layer. Place a tray lined with baking paper into the oven on the lowest shelf, then place the wedges into the centre of the oven. Bake 40-45 minutes, turning the wedges every 15 minutes until golden and tender.

Step 3

Meanwhile to make the Salsa Verde; Combine the herbs, garlic and capers in a bowl. Whisk the oil, vinegar, sugar and salt and pepper with a fork until well combined. Stir into the herb mixture, mix well.

Step 4

Arrange the wedges onto serving plates, spoon over the salsa Verde. Serve.

Notes

The paper lined tray catches any drips from the potatoes, keeping oven clean.

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