Start this recipe by preparing the potato wedges. Cut the potatoes in half, and then slice each piece into wedges(leave skins on) Place the wedges on a large baking tray and sprinkle over the chopped rosemary, salt and olive oil. Mix together till the potato wedges are well coated and then place in the oven at 200`c and cook for 20 minutes, or until the potato wedges are golden brown and crispy. Meanwhile you can prepare the chicken pieces. Place the oats, dried spices and melted butter in a bowl and season well with salt and pepper. Mix together with your fingertips till the mixture resembles a crumble. Beat the egg in a bowl, and place in the chicken pieces. Turn around in the beaten egg till the chicken is well coated, and then place the chicken pieces into the oat crumble. Toss around in the oat crumble till the chicken pieces are completely coated and then set aside. Prepare the dipping mayonnaise by mixing together the garlic, snipped chives and mayonnaise. Dive the mixture into 4 small ramekins. Next, heat the oil in a large deep frying pan and shallow fry the chicken pieces on both sides till golden brown. When cooked, remove them from the hot oil with a slotted spoon and place on kitchen towel to absorb any excess oil. Serve the spicy oat chicken gojouns in large plates, along with the potato wedges and garlic and chive mayonnaise.

Suggested accompanying wine: DELICATA Medina Rose Grenache D.O.K. Malta