"Everything Seasoning" Potatoes

Reinvent your roast potatoes with this recipe. Crispy on the outside, fluffy in the middle, coated in a flavour-packed seasoning and served on a bed of sweet chilli cream cheese.

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Serves 4–6
Cook time: 45 min

Ingredients

4 large potatoes, peeled and cut into 3cm (1¼in) cubes
boiling water from a kettle
4 tbsp flavourless oil
salt and freshly ground black pepper
For the Everything Seasoning:
6 tsp poppy seeds
4 tsp dried garlic flakes
4 tsp crispy fried onions
2 tsp black sesame seeds, toasted in a dry pan
2 tsp white sesame seeds, toasted in a dry pan
2 tsp nigella seeds
For the sweet chilli cream cheese:
1 1 roasted red (bell) pepper, from a jar
3 tsp chilli oil
1 tbsp maple syrup
200g (7oz) full-fat cream cheese

Instructions

Preheat the oven to 230°C (210°C fan/450°F/Gas 8).

Place the potatoes in a medium saucepan with a generous seasoning of salt. Pour in boiling water to cover, place the pan over a high heat and boil the potatoes for 10 minutes, until tender. Drain in a colander and leave to steam off for 5 minutes.

In the meantime, combine all the ingredients for the Everything Seasoning and stir well. This will make enough seasoning for this Corned Beef Hash. Transfer the seasoning to an airtight container and store for up to 2 weeks.

Pour the oil into a baking tray, then tip in the potatoes. Stir to coat, then roast for 25–30 minutes, until crispy.

Meanwhile, make the sweet chilli cream cheese. Place the red (bell) pepper in a food processor along with the chilli oil and maple syrup and pulse until the pepper is chopped into small pieces. Add the cream cheese and pulse again to combine.

Spread out the remaining cream cheese mixture on a serving plate. To make this Corned Beef Hash, place a generous handful of the potatoes into an airtight container. Refrigerate them for up to 2 days. Spoon the remaining crispy potatoes on top of the cream cheese mixture and sprinkle with a couple of tablespoons of the Everything Seasoning.

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