October Top Tips - Roast Potatoes
Sunday Roast Potatoes
With autumn drawing in it's time to get in the mood for everyone's favourite Sunday lunch, a classic roast! The seasoning of a roast dinner can be a little bit dull so we've come up with a fantastic blend - it's a take on an indian chaat masala containing tangy amchur, a touch of chilli and black pepper for heat but with the addition of savoury paprika and some traditional European herbs. Alternatively to potatoes, you can sprinkle the mix over your favourite mixture of roast vegetables or meat!
- Total Time: 1 hour 15 minutes
- Serves: 4
- Heat rating: 1/5
- Dietary: N/A
Ingredients
- 1kg floury potatoes
- 2 tbsp oil or goose fat
Spices
- 1 portion (1 portion/1 tbsp) SUNDAY ROAST MASALA: Amchur, cumin, coriander, ajowan, asafoetida, salt, chervil, majoram, sage, rosemary, long pepper, black pepper, chilli, sweet smoked paprika
Method
- Preheat the oven to 200°C/gas mark 6
- Boil the potatoes in salted water for 10 minutes or until nearly tender then drain really well
- Place a roasting tin in the oven with the oil and heat for 5 minutes or until hot
- Carefully pour the drained potatoes into the hot oil, turning them round so that they’re fully coated
- Roast the potatoes for 45 minutes, turning once during cooking or until brown and crispy all over
- Sprinkle the SUNDAY ROAST MASALA all over the potatoes to serve
Recent Posts
2023/24 Annual Report by James on 20th February 2024
Read all about what's been happening at Spicery HQ!
Read Full Post
The Great Legend Bake Off!by Georgia on 24th August 2023
The Spicery team delve into their Legend books at home to bring you the best baking recipes!
Read Full Post