• Bushveld roast potatoes

    Serves: 8
    Cooking Time: 1 hour

    Ingredients

    • BUSHVELD SALT

    • 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

    Instructions

    1

    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).

    2

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

    3

    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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