I have no affiliation with Seasonello, but it’s high time I told you about my favorite seasoning. These Seasonello Roasted Potatoes are simple and fabulous, and everyone will wonder what is that deliciousness they taste. (It’s a combination of sea salt, rosemary, garlic, sage and pepper.) I promise, there are so many other uses for the Seasonello that you won’t regret purchasing it.*
These potatoes are crispy on the outside, soft on the inside, buttery and browned just right. In fact, Mom calls these oven-browned potatoes, and has made a version of these for years. I’ll take credit for begging her to make them as a kid when I read the Trixie Belden mystery series. (How I loved those books!) Trixie’s mother would make oven-browned potatoes, and they sounded so good.
Of course, we’d never heard of Seasonello at that point, so Mom did her own thing. But once Seasonello became a staple in our homes (see my staples list), Mom took her oven-browned potatoes over the top. My version is slightly adapted, allowing for less cooking time at a higher temperature. (I know you’re shocked I went for the shortcut.)
We eat these Seasonello Roasted Potatoes on Easter and several times throughout the year. They’re so easy and addictive, whatever you want to call them.
*You can buy Seasonello at Italian import stores or online. (This is my Amazon affiliate link.) It’s excellent on vegetables, pork, beef and lamb, and we order a few jars at a time so as never to be without it.
(Recipe Source: Adapted from my Mom)