Native Herb Roasted Potatoes with Saltbush and Lemon Myrtle
About this Recipe
Cooking Time
35
Prep Time
10
Cuisine
- Australian
Serves
cooking style
PROTEIN / DIET
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 adds a little fragrant zing, and the 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!
Ingredients
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Method
- 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!
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