THE ANCHO-CHARRED SPUDS

(Our Play on Spiced Roasted Potatoes)

THE ANCHO-CHARRED SPUDS

Ingredients: 600g Potatoes (cubed), 1 tbsp Ancho chili powder, 1 tsp Cumin, 1 tsp Garlic powder, 4 tbsp Olive oil, 1 tsp Salt...

Ingredients

  • 600g Potatoes (cubed)
  • 1 tbsp Ancho chili powder
  • 1 tsp Cumin
  • 1 tsp Garlic powder
  • 4 tbsp Olive oil
  • 1 tsp Salt

Cooking Method

  1. The Par-Boil Boil potatoes for 5 minutes until the edges are fluffy; drain and shake to roughen.
  2. The Bloom Toss with oil and spices; add a 15ml splash of water to help the chili oils stain the starch.
  3. The Scorch Roast at 220°C for 25 minutes until the skins are rock-hard and blackened.
  4. The Final Flourish Dust with fresh sea salt and raw fresh coriander.

Cuisine: Mexican

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