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Roasted baby potatoes seasoned with Chooki's Zest Chicken Salt and parsley

Zesty Chicken Salt Roasted Potatoes

  • 4

  • 50 min

  • Vegan, Gluten-Free

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Ingredients

  • 1 kg baby potatoes, halved
  • 2 tablespoons olive oil
  • 1 tablespoon Chooki's Zest Chicken Salt
  • 1/2 teaspoon cracked black pepper
  • Fresh parsley, roughly chopped
  • Lemon wedge for serving

Difficulty: Easy | Prep: 10 min | Cook: 40 min | Total: 50 min | Serves: 4 | Dietary: Vegan, Gluten-Free

Roasted baby potatoes with Chooki's Zest Chicken Salt. Crispy on the outside, fluffy in the middle, with that citrusy zing running through every bite. Dead simple side dish that somehow always gets finished first.

  • 1 kg baby potatoes, halved
  • 2 tablespoons olive oil
  • 1 tablespoon Chooki's Zest Chicken Salt
  • 1/2 teaspoon cracked black pepper
  • Fresh parsley, roughly chopped
  • Lemon wedge for serving

Step 1: Prep

Preheat the oven to 200°C. Halve the baby potatoes and toss them in a big bowl with the olive oil, Chooki's Zest Chicken Salt and cracked pepper. Make sure every piece is coated.

Step 2: Roast

Spread the potatoes cut-side down on a lined baking tray. This is the key bit. Cut side down means maximum contact with the hot tray, which means maximum crispiness. Roast for 35 to 40 minutes, flipping once halfway through, until golden brown and crispy at the edges.

Step 3: Serve

Pull them out, scatter the parsley over the top, and squeeze a lemon wedge over them. Serve hot. They go with pretty much any main, or honestly they're good enough on their own.

Tip: Don't overcrowd the tray. If the potatoes are too close together they steam instead of roasting. Use two trays if you need to.

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Zesty Chicken Salt Roasted Potatoes

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