English Roasties

Spice Profile: aleppo pepper, allspice, cardamom, cinnamon, cloves, coriander, cumin, fenugreek, ginger, grains of paradise, nutmeg, onion, paprika, pequin chiles, red chile flakes, turmeric, yellow mustard

This recipe is my somewhat-healthier version of the classic English dish. It takes a little bit longer but the flavor and texture are amazing!

Wash up a good portion of potatoes (#1-#2), then cut them into equally sized large pieces, these potatoes are not gigantic so I usually just cut them in half. Add to a good sized pot, fill with water to cover them, and bring to a boil. Boil until pretty soft, about 15 minutes for me. Line a baking sheet with parchment paper and arrange the potatoes on it - flat-sides down. Using a small flat-bottomed bowl or other thing you can find - smoosh them flat-ish! (Traditional roasties would be baked without parchment and with a bunch of oil, instead). Once smooshed, evenly sprinkle the potatoes with the spice (2 tsps Stock+Spice Special Curry Blend), and about 1/4 teaspoon salt, then sprinkle some shredded cheese on top. Bake in a 400 degree oven until everything is golden brown - something like 15 minutes. Serve with sour cream or other topping of your choice and enjoy!