Recipe for delicious Roasted Potatoes, topped with rosemary and a hint of spice
5 large Potatoes, approximately the same size (about kg and half to 2 kg)
Sea Salt, to taste
1/2 tsp. Ground black pepper
1/8 tsp. Chili powder
1/2 tsp. Dry parsley
1/2 tsp. Onion powder
1 spring of Fresh rosemary, use only the leaves
Oil to grease the pan, and drizzle over the potatoes before baking (about 1 1/2 tablespoons)
Peel the potatoes and cut into equal size wedges. If you are not going to bake them right away, soak in the cold water so they don’t turn dark.
Season the potatoes with seasoning/herbs above. You can add to please your own taste. I added a little more than 1/2 teaspoon of sea salt.
Grease the baking pan and place potatoes in the single layer. Drizzle a bit of oil all over the potatoes.
Preheat the oven at 400F (200C) and bake the potatoes for about 40-45 minutes or until they are crunchy, golden brown and soft/tender on the inside.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.