Roast Potatoes with BBQ Shapes Seasoning
1kg medium starch potatoes (sebago or dutch creams or kestrel), peeled or scrubbed, chopped into ping-pong ball size pieces, washed under running water to remove the starch and dried thoroughly
1/4 cup olive oil
4 tbs finely grated parmesan cheese
spice blend
1 tsp sumac
1 tsp onion powder
1 tsp garlic powder
1 1/2 tsp sweet paprika
pinch chipotle powder
1 1/4 tsp brown sugar
2 1/2 tsp Italian spice mix
Preheat the oven to 180 degrees C (fan-forced).
Mix the spices together in a bowl.
Tip potatoes into a large bowl. Pour over the oil and stir to coat. Add the spices and stir to combine.
Roast for 45 minutes or until the potatoes are golden and cooked through. You may notice within the first 20- 30 minutes that the potatoes are browning too quickly. If this happens, cover the pan tightly with foil and continue cooking for another 15 minutes. Remove the foil and return to the oven for another 5 minutes of roasting.
Season with salt and pepper to taste. Tip in the parmesan and toss with a spoon to combine.