The addition of saltbush, lemon myrtle & mountain pepper brings a beautiful and fragrant bushfood addition to an Australian classic.
The secret to great roast spuds is parboiling. This creates tasty, fluffy spuds that will crisp up beautifully. Prepare your fluffy spuds and allow to dry and cool before roasting.
INGREDIENTS
Makes 16 spuds
- 4 large brushed spuds, washed, peeled & cut into quarters
- 1 clove garlic
- 2 tablespoons olive oil
- ½ TSP saltbush
- ¼ TSP lemon myrtle
- ¼ TSP mountain pepper
- ½ TSP The Good Salt
- ½ TSP salt (for parboiling)
- 3 small sprigs (6cm) of fresh rosemary
- 1 red onion (optional)
METHOD
The Parboil
- Add your spuds, ½ teaspoon of salt and 1 whole garlic clove to a saucepan of water
- Bring to the boil and continue cooking for about 8-10 minutes or until almost cooked (they will still feel firm when pierced with a knife)
- Drain thoroughly, shake and toss the spuds until they are roughed up and fluffy
- Set aside to dry and cool
The Cook
- Preheat your oven to 180 degrees
- In a small bowl mix The Good Salt and spices together.
- In a larger bowl toss your parboiled spuds, the spice mix and olive oil, ensuring an even coating
- Spread spuds out on a roasting pan and place rosemary in between the spuds
- Peel and slice your red onion and add to your tray (the onion is optional, I just like it)
- Cook for 45 minutes
- Season with salt to serve (optional)
