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Nicola potatoes are great used in this hearty & flavoursome twist on roast potatoes
Roasted Nicola Potatoes with Rosemary, Garlic, Pepitas and Coriander Seeds
1kg Nicola potatoes, cut into thick wedges
3 tablespoons extra virgin olive oil
1 teaspoon rock salt
3/4 teaspoon freshly ground black pepper
1 clove peeled garlic, finely chopped
1 tablespoon chopped fresh rosemary leaves
1 tablespoon coriander seeds
1 tablespoon pepitas
1 sprig of Rosemary, broken into small pieces
8 cloves garlic (unpeeled)
Preheat the oven to 200 degrees c (190 fan-forced).
In a large bowl, mix the extra virgin olive oil, pepitas, rosemary, coriander seeds, salt, pepper, and garlic; add the potatoes and toss until well coated. You may also place ingredients in a plastic container with lid for tossing if preferred.
Transfer content to a shallow baking pan, spreading out into one layer.
Roast in the oven for 40 minutes to 1 hour or until browned and crisp. Flip over potatoes while roasting to ensure even browning. Test the tenderness of the potato with the tip of a knife.
Remove pan from the oven, add extra seasoning to your liking, and serve hot.
Tip: To use sprigs of fresh rosemary in cooking, strip the leaves from the main branch by holding the tip and pulling down on the leaves in the opposite direction they are growing. Chop the leaves before adding to a recipe.
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