Crispy Chicken with Potatoes

Chicken feet: 6 pieces
Mayonnaise: 3-4 tablespoons
Garlic: 5 cloves
Pepper, salt, and spices to taste
Potatoes: 2.2 lbs (1 kg)
Oil: 2-3 tablespoons

Wash the chicken feet, then rub them with salt, pepper, and spices, and coat them with mayonnaise.
Wash the potatoes and slice them into 0.4-inch (1 cm) thick rounds (peeling is optional).
Season with salt and sprinkle with spices.
Grease a baking sheet with oil, then arrange the chicken feet and potatoes on it.
Press the garlic through a garlic press and sprinkle it over the potatoes and chicken.
Place in the oven to bake for 45-50 minutes.