Wash (do not peel) potatoes, cut in half and add the thin code of oil on it's full surface.

Place the cut side up, season, flip and season again. Make sure sure the cut side is down when placing in the oven.

Cook for 20 minutes on high heat, stick a fork in to check the it's soft (not too soft) if potatoes are large leave for another 5 minutes.

While waiting for the potatoes, cut the red cabbage in semi thin slices (0.4 inches or thinner) and add to a mixing bowl.

Add cream, seasoning and mix it well.

Remove the potatoes from the oven, place pumpkin seeds on a pan and season, turn off the oven and place it for one minute (until it gets a gold color)

Place the potato on a plate cut side up, cut in half and place the salad in the middle and the pumpkin seeds on top.

Enjoy