1.25kg baby red and white potatoes
⅓ cup extra virgin olive oil
2 tsp cumin seeds
1 tsp sumac
1 tsp garlic powder
½ tsp chilli powder
Ground sea salt and cracked black pepper
1 large eschallot, finely chopped
1 tsp paprika
2 tbsp chives, chopped
2 tbsp roughly chopped dill
Boil whole potatoes until just tender. Drain and rinse under cold water until cooled slightly. Place in a large bowl with half of the oil, plus cumin, sumac, garlic powder and chilli powder. Season. Toss until coated.
Heat a chargrill or barbecue plate over a high heat. Cook potatoes, turning occasionally, for about 8 minutes or until charred. While potatoes are cooking, combine remaining oil, eschallot and paprika in the same bowl to catch remaining flavours.
Add cooked potatoes to oil mixture in bowl and toss until combined. Spoon into serving dish. Spoon over eschallot oil from bowl. Sprinkle with chives and dill and serve sprinkled with ground salt.