Roast Potatoes with Mint and Chili Pepper

A few simple, everyday ingredients give these roasted potatoes a whole new life. A little spicy, a little sweet, and a little tart. The mint lets off the most amazing aroma when it hits the heat of the roasted, golden potato wedges.

peanut free, nut free, dairy free, soy free, egg free, wheat and gluten free, fish and shellfish free

Ingredients for Roasted Potatoes with Mint and Chili Pepper

5 white or yellow flesh potatoes
3 tbsp. olive oil, divided
1 tbsp. cider vinegar
1 tbsp. honey
sea salt and black pepper to taste
1/2 cup fresh mint leaves
chili flakes to taste

How to make Roasted Potatoes with Mint and Chili Pepper

Cut the potatoes into eighths, as wedges, and spread out on a baking sheet lined with parchment paper. Toss well with 2 tbsp of olive oil, and season with salt. Roast at 400F for 45 minutes, or until golden brown and crispy. Flip them halfway through to brown both sides.
Mix the remaining olive oil, cider vinegar, and honey together in a small bowl. Pour it over the potatoes and mix well. Sprinkle the fresh mint and chili flakes on top, as well as some extra sea salt and black pepper.

Serve nice and warm with your favorite main dish.