Serves
6
Choose Mediterranean or red-skinned potatoes with their firm golden flesh for the best taste. Remember that roast potatoes must be served as soon as possible when roasted.
Recipe Category
Products in this recipe
You will need
8 medium sized potatoes, peeled
1/3 cup (80 ml) oil
2 t (10 ml) Ina Paarman’s Reduced Salt Garlic & Herb Seasoning
½ t of turmeric (for an attractive golden colour)
Method
Adjust oven rack to middle position. Pre-heat the oven to 200°C. Boil the potatoes for 10 minutes, drain. Score potatoes down the length with a fork to fluff up the outside.
Mix the oil, Reduced Salt Garlic & Herb Seasoning and turmeric, roll and roast potatoes in this mixture. Roast for about an hour until golden brown and crispy.
**If pre-preparing:**
The potatoes can be prepared and marinated in the oil in the morning but they must be roasted and served as soon as possible.
