| Preparation | 10 mins |
| Cook | 40 mins |
| Serves | 4-6 |
Ingredients
- 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
Method
Step 1
Pre-heat oven to 180°C. Line your Sunday Bake Baking Tray with non-stick paper.
Step 2
Place all ingredients in a large bowl and toss with your hands until potatoes are evenly coated.
Step 3
Spread potatoes in a single layer on the Sunday Bake Baking Tray.
Step 4
Roast in the pre-heated oven for approximately 30-40 minutes until potatoes are crispy golden.
Step 5
Serve with salsa verde and crème fraiche.
