Roast potato and pumpkin wedges with rosemary salt

No roast dinner is complete without crunchy potatoes and sweet pumpkin wedges.

Preheat oven to 190C.
Combine potato and pumpkin in a large roasting pan. Drizzle with oil. Sprinkle with cumin and mustard. Gently toss to evenly coat. Roast in reheated oven, turning occasionally, for 45 minutes or until golden brown and tender. Remove from oven and transfer to a serving platter.
Combine the rosemary and sea salt flakes in a small bowl. Sprinkle over the vegetables and serve immediately.

Source

5 medium desiree potatoes, peeled, cut into quarters

800g butternut pumpkin, deseeded, peeled, cut in half crossways, each half cut into wedges

80ml vegetable oil

3 tsp ground cumin

2 tsp mustard powder

1 1/2 tbsp finely chopped fresh rosemary

2 tsp sea salt flakes

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