Advieh Pot Roasted Potatoes

The boring old baked-spud all dressed up for a night on the town. This recipe uses Advieh, a Persian spice based on aromatic flavours like cinnamon and rose petal, combined with a touch of zing from ginger and red onion. Fried and then baked, the result is a deliciously sticky and satisfying comfort food that will send your taste-buds into delight-overdrive.

Ingredients

350g potatoes (3 medium sized potatoes) quartered or cut into bite-sized chunks
1 tablespoon (35g) butter (or coconut oil)
10g cooking oil
1 small red onion diced
1½ teaspoons (5g) finely chopped ginger
1 clove of garlic (4g) chopped finely
1½ teaspoons (5g) Brazen Advieh Spice blend
Half cup of stock (175g) – chicken or vegetable

½ teaspoon Advieh, extra
pinch salt

Cucumber Raita or sweet chutney to serve

Method

Preheat oven to 180 degrees.

Heat the butter and oil in a large frying pan. Add the potatoes and fry until golden on all side at medium to high heat – approx 5 minutes.

Remove potatoes and transfer into a over-proof dish so you have a snug, single layer of potatoes, retaining the cooking oil from the potatoes in the frying pan.

In the frying pan heat the red onion, garlic and ginger until slightly softened. Add the spice and stir well. Then add the stock.

Bring to the boil and pour over the potatoes.

Put in oven and cook for 30 minutes or until liquid is absorbed.