Roasted Swedish Potatoes with Dill
Ingredients
- 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
Preparation
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.
Put the prepared potatoes into a large bowl, drizzle over the oil, season with spices and toss with your hands to ensure even coating.
Spread the potatoes evenly on the baking tray, making sure none are stacked.
Roast the potatoes for 28-32 minutes, or until they are soft inside and golden brown.
If your oven has hot spots, turn the potatoes after the first 15 minutes.
Remove the tray from the oven and place sprigs of fresh rosemary over the hot potatoes.
Serve hot.
Notes
The rosemary imparts a gentle flavor and fragrance that is pleasant and not overwhelming, especially for children.
