1.) Cut desired amount of potatoes into wedges and place of baking tray.
2.) Toss in olive oil and MASSEL stock powder until the thoroughly coated.
3.) Bake at 200C for about 40 minutes. The outside should be crispy and inside tender.
Roasted Potato Salad:
1.) Leftover potato wedges are tossed with equal amount of Greek yogurt and mayonnaise, enough to coat all the wedges.
2.) Add finely chopped green onions, chives and dill.
3.) Options: Add lots of black pepper, blue cheese and/or bacon.