1.) Cut desired amount of potatoes into wedges and place of baking tray.
2.) Toss in olive oil and Massel All Purpose Bouillon & Seasoning until the potatoes are thoroughly coated.
3.) Bake in oven for about an hour at 400F/200C (cooking time will depend on the thickness of the wedges). The outside should be crispy and inside tender.
4.) Sprinkle with just a touch of sea salt to finish.
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.) Optional: Add lots of black pepper, blue cheese and/or bacon.