8-10 small-medium roasting potatoes⠀
3 tbsp olive oil⠀
1/2 tsp onion powder⠀
1/4 tsp sweet paprika⠀
Salt and black pepper to taste⠀
Sprigs of fresh rosemary to garnish
Preheat your oven to 210°C and line a baking tray with aluminium foil or baking parchment.⠀
Wash, peel and cut the potatoes into rough cubes around 2.5 cm in size.
Pop the prepared potatoes into a large bowl, drizzle over the oil, season with spices and toss the potatoes with your hands to make sure they’re evenly coated.⠀
Spread the potatoes evenly around the baking tray, ensuring none are stacked on top of each other.
Roast potatoes for around 28-32 minutes, or until they are soft in the middle and turning golden brown.⠀
If your oven has known hot spots, turn your potatoes after the first 15 minutes of roasting.
Remove tray from oven and place some sprigs of fresh rosemary over the hot potatoes (they will impart a gentle flavour and fragrance that’s pleasant and not overwhelming for little ones).⠀
Serve hot. ⠀