No Christmas meal is complete with a bowl of golden, roasted spuds! These crispy-on-the-outside, fluffy-on-the-inside Native Roasted Potatoes encrusted in fragrant native herbs are absolutely delicious!
The Native Saltbush adds a savoury, salty, earthy flavour whilst the Lemon Myrtle Leaves adds a little fragrant zing, and the Native Pepper Berry Leaf adds a subtle fruity pepperiness that takes your roast potatoes to the next level!
Serve alongside your roasted or BBQ’d meat and fresh salads and enjoy!
Directions
Preheat your oven to 220C degrees/200C fan-forced. Mix salt, lemon myrtle, saltbush, pepper berry leaf, and flour in a bag, and add potatoes into the bag, twist close the opening, and toss or shake to coat evenly. Place individual potatoes in a baking tray in a single layer and drizzle with olive oil.
Roast in the oven for 30-35 minutes or until nice and golden on the outside and soft and fluffy inside. Serve alongside your roast dinner or BBQ and enjoy!
