Spiced and Roasted
- 1kg kipfler potatoes, skin on, scrubbed
- 2 tbs olive oil
- Extra thyme, to serve
SMOKY SPICE RUB
- 1 tbs ground coriander
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried chilli flakes
- ¼ tsp ground cinnamon
- 2 tsp sea salt flakes, crushed
- 1 tbs brown sugar
- 2 tsp thyme leaves
1 Place potatoes in a large saucepan. Cover with cold salted water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 20 minutes or until just tender when tested with a skewer. Drain well. Transfer to a clean tea towel, pat dry.
2 Meanwhile, for the smoky spice rub, combine the coriander, cumin, paprika and chilli flakes in a small dry frying pan. Place over medium heat, cook, shaking pan 5 minutes or until spices are hot and fragrant. Remove spices to a bowl, cool. Stir in the cinnamon, salt, brown sugar and thyme.
3 Preheat oven to 200°C fan forced. Put the potatoes in a roasting pan. Crush the kipflers slightly with a fork. Drizzle over the oil, sprinkle with 3 teaspoons of the spice mixture. Shake the pan to coat all the potatoes. Roast 30 minutes or until golden and crisp. Serve sprinkled with extra spice mixture and extra thyme.
TIP: The unused smoky spice rub will keep 1 month in an air tight container in the fridge. Its great over sweet potato, roasted cauliflower, chicken or steak.