Summer Roast Potatoes

Perfect as a side dish to accompany the smoky flavour of barbecued meats, these summer roast potatoes are coated with plenty of garlic, chilli and onion powder for maximum flavour. Pre-cooking in a Miele Steam Oven ensures the potatoes are soft inside, while using the Crisping function on a Miele Oven provides a fabulous crunch.


  • 2kg Floury potatoes, peeled and quartered

  • 150ml vegetable oil

  • 2tbsp. chilli powder

  • 2tbsp. soft light brown sugar

  • 1tbsp. garlic powder

  • 1tbsp. onion powder

  • Salt and freshly ground black pepper


  1. Place the peeled and quartered potatoes into a large perforated steam tray. Transfer into a Miele Steam Oven and steam at 100°C for 15 minutes, or until almost fully cooked and soft. Remove from the oven and give them a good shake to fluff the outside of the potatoes.

  2. Heat your oven on Fan Plus 220°C and pour all but 2tbsp. of vegetable oil in to a roasting tray and place in the oven to heat through until it is piping hot.

  3. Coat the potatoes with the remaining oil, spices, salt and pepper and transfer to the roasting pan and toss around to coat with the hot oil. If available on your oven, select the Crisping Function or if using a Combination Steam Oven – cook on Combination Mode at 0% humidity.

  4. Cook the potatoes for 35 – 40 minutes until the potatoes are crisp and golden. Serve immediately.

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