Sunflower Roasted Potatoes
- 1 lb (450 g) new potatoes (skins on)
- ¼ cup (50 mL) Kricklewood Farm Cold Pressed Sunflower oil
- ½ tsp (2 mL) fresh basil, minced
- ½ tsp (2 mL) fresh thyme, minced
- ½ tsp (2 mL) fresh rosemary, minced
- Salt and pepper to taste
- Preheat oven to 400 F (200 C).
- Slice potatoes into wedges or slices as preferred.
- Coat potatoes with oil and spices.
- Roast potatoes for 30 minutes, turning once or twice until nicely brown.