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Roast potato and pumpkin wedges with rosemary salt
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Elevate your roast dinner with crispy potatoes and savory pumpkin wedges.
Ingredients:
  • 5 medium (about 140g each) desiree potatoes, peeled, cut into quarters
  • 800g (about 1/2) butternut pumpkin, deseeded, peeled, cut in half crossways, each half cut into wedges
  • 80ml (1/3 cup) vegetable oil
  • 7.50 gm ground cumin
  • 2 tsp Mustard Powder
  • 30.00 ml finely chopped fresh rosemary
  • 4.80 gm sea salt flakes
Instructions:
  • Preheat your oven to 375F.
  • In a large roasting pan, mix potatoes and pumpkins together. Drizzle with oil and sprinkle with cumin and mustard. Gently toss to coat evenly. Roast in a preheated oven for 45 minutes or until golden and tender, turning occasionally. Transfer to a serving platter before serving.
  • Mix the fragrant rosemary with the savory sea salt flakes in a small bowl. Sprinkle this delicious herb blend over the vegetables and enjoy right away.