Blue Potato English Rostis

Check out a short video of me making the dish here

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

A lighter, flavor-packed take on the classic English roast potato.

Wash 1–2 lbs of potatoes (smaller ones work best). Cut them into large, even pieces—usually just in half if they aren’t too big. Place in a pot, cover with water, and bring to a boil. Cook until tender, about 15 minutes.

Line a baking sheet with lightly oiled parchment and arrange the potatoes cut-side down. Using the bottom of a small bowl or cup, gently “smoosh” them flat-ish. Brush on a little oil on the top of the potatoes, (traditionally rosti’s get fried in oil—this is the lighter version!)

Sprinkle evenly with 2 tsp Stock+Spice Special Curry Blend and about ¼ tsp salt. Scatter shredded cheese over the top.

Bake at 400°F for about 15 minutes, until golden and crisp around the edges.

Serve hot with sour cream, yogurt, or your favorite dipping sauce. Enjoy!