Himalayan Pink Salt & MSG-Seasoned Crispy Roasted Potatoes
Ingredients:
- 4 medium-sized potatoes (Yukon Gold or Russet work best)
- 2 tablespoons olive oil
- 1 teaspoon SPQR Himalayan pink salt (adjust to taste)
- 1/2 teaspoon SPQR Plant Based MSG (monosodium glutamate)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional, for added flavor)
- Freshly ground black pepper, to taste
- Fresh herbs (such as rosemary or thyme) for garnish (optional)
Instructions:
-
Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
-
Prepare the Potatoes: Wash and peel the potatoes (if you prefer). Cut them into 1-inch cubes or wedges, depending on your preference.
-
Season the Potatoes: In a large bowl, toss the potato cubes with olive oil. Add the Himalayan pink salt, MSG, garlic powder, onion powder, smoked paprika (if using), and black pepper. Toss everything well to ensure the potatoes are evenly coated with the seasoning mix.
-
Roast the Potatoes: Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 30–40 minutes, or until the potatoes are golden brown and crispy on the outside, and tender on the inside. Toss them halfway through the cooking time for even browning.
-
Garnish & Serve: Once the potatoes are done, remove them from the oven. Garnish with fresh herbs like rosemary or thyme, if desired. Serve immediately as a side dish or snack.
Tips:
- For extra crispiness, you can parboil the potatoes for 5 minutes before tossing them with oil and seasonings.
- Adjust the amount of Himalayan salt and MSG based on your taste preference.
- You can also add a squeeze of lemon juice over the potatoes before serving for a zesty finish.
Enjoy your crispy, flavorful roasted potatoes with the perfect balance of Himalayan pink salt and MSG!
