- 500g kipfler potatoes, scrubbed, rinsed and quartered lengthways
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp sumac
- 1 tbsp dried oregano
- 1 ½ tsp Murray River salt flakes
- 1 tbsp semolina
Pre-heat oven to 180°C. Line your Sunday Bake Baking Tray with non-stick paper.
Place all ingredients in a large bowl and toss with your hands until potatoes are evenly coated.
Spread potatoes in a single layer on the Sunday Bake Baking Tray.
Roast in the pre-heated oven for approximately 30-40 minutes until potatoes are crispy golden.
Serve with salsa verde and crème fraiche.