Paprika, pumpkin and potato wedges

Ideal on a cold winters night this tasty combination is a delicious twist on standard roast pumpkin and potatoes.

Serves 4

4-6 floury potatoes (800g), scrubbed and sliced into wedges
1 wedge of pumpkin (400g), peeled and cut into chunks
¼-½ tsp paprika
¼-½ tsp curry powder
2 Tbsp flour
2 Tbsp vegetable oil
salt and freshly ground black pepper to taste

Preheat oven to 200°C.
Place all ingredients except salt and pepper in a roasting pan. Toss to coat.
Bake in preheated oven for 25-35 minutes or until golden brown and crunchy.
Turn several times during cooking.
Season to taste with salt and black pepper.
Garnish if desired before serving.

2010