Bushveld roast potatoes

July 13, 2014 (Last Updated: January 11, 2019)
bushveld roast potatoes

Bushveld roast potatoes

Serves: 8
Cooking Time: 1 hour



  • 50g pink salt
  • zest of 2 limes
  • 15ml (1 tbsp) fresh rosemary, finely chopped
  • 5ml (1 tsp) fresh thyme leaves, chopped
  • 5ml (1 tsp) coriander seeds, crushed
  • 5ml (1 tsp) dried chilli flakes
  • 2,5ml (½ tsp) freshly ground black pepper
  • 2kg potatoes, peeled and quartered
  • 60ml (¼ cup) sunflower oil
  • 30ml (2 tbsp) bushveld salt



For the bushveld salt, mix together all the ingredients until well combinedand place in a sterilised jar (keep the excess in the fridge for later use).


Boil the potatoes in salted water for 10 minutes. Drain and dry thoroughly.Preheat the oven to 200°C.


Toss the potatoes, oil and bushveld salt together and roast until crunchy on the outside and soft inside, about 40 minutes.

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