Spiced roast potatoes
A roast potato with a SPICY twist
The possibilites are endless when it comes to a roast potato. These spiced beauties are inspired by southern Asian ingredients – think of the flavour combination you get in an Indian takeaway here in the UK. Because whilst we’re marinating your meats, why not inject a little spice in the sides?
What makes these spiced roasties?
To give these their spicy namesake, I’ve used a combination of garlic, black mustard seeds, cumin seeds, curry leaves, cinnamon, cardamom pods, turmeric and curry powder to really give them a whack of flavour. It may seem a little excessive for a potato, but there truly are beautiful and worth it!
Serving suggestions?
- Curry accompaniments – these spuds would be delicious alongside Tandoori meats or oven a spiced kebab. A seafood or fish curry would complement the spuds beautifully too as the delicate fish wouldn’t feel too heavy.
- Naans and flatbreads – for something a little different, why not try these tucked within a flatbread or large homemade naan with grilled meat, veg and a cooling raita or some greek yoghurt? I’d personally throw in a spiced Indian pickle for an additional spicy kick. Think Greek Gyros style…but Indian.
To finish either of the above suggestions off, I’d absolutely top with fresh coriander and a fresh Indian salad. It would be a little irresponsible of me to not promote at least a little bit of veg, right?! For a basic salad, i’d mix chopped cucumbers, tomatoes, onions and herbs.
What if I don’t have any ghee?
Ghee is amazing, but don’t worry if this isn’t something you have stocked at home. You can simply use a neutral oil instead like vegetable oil. You want the spices to really stand out here so avoid a strong oil that could impact on the flavour combos.
Any more potato recipes?
ABSOLUTELY! This recipe is actually an exclusive from my Potato Book, however I have a slightly wild amount of potato recipes on this website, so please knock yourself out. If there is one thing I know…it’s a potato.
And if you are interested in having a whole load of delicious potato recipes to hand, buy my Potato Book HERE. Not only was it a Sunday Times bestseller, but it’s also the book I was most excited to share with everyone and it includes my very favourite carb based recipes.
Spiced roast potatoes
By Poppy Cooks
https://www.poppycooks.com/recipes/spiced-roast-potatoes/
Ingredients
- 800g Maris Piper potatoes, peeled and quartered
- 1 garlic clove, peeled and bashed but left whole
- 1 chicken stock cube
- 50g ghee or 50ml neutral oil
- 2 teaspoons black mustard seeds
- 1 teaspoon cumin seeds
- 4 fresh curry leaves
- 7-10cm cinnamon stick, snapped
- 2 cardamon pods, based
- 1 teaspoon turmeric
- 1 heaped teaspoon curry powder
- 1 tablespoon tomato puree
- Salt
Metric
Imperial
Instructions
- Get the potatoes, garlic clove, chicken stock cube and a big pinch of salt in a saucepan of cold water. Place the pan over a high heat and bring the water to a boil. Reduce the heat and leave the potatoes on a gentle boil for 10-15 mins, until they fall off the end of a knife. Drain in a colander.
- Leave the potatoes in the colander, over the pan on the turned off hob, to steam dry with a tea towel over the top for 10-15 minutes.
- Meanwhile, heat the oven to 240c/220c fan/425f/Gas 9 and get the ghee or oil into a baking tray. Pop the tray into the hot to get the ghee or oil hot.
- After 10 mins, throw the mustard seeds, cumin seeds, curry leaves, cinnamon stick, cardamon pods and turmeric into the tray with the hot fat and leave until they start to pop an sizzle.
- Once the potatoes have steam dried, pop them back in the saucepan and toss them with the curry powder and tomato puree, until coated. Then, carefully tip them into the tray of spices and oil and stir them through to get everything coated.
- Roast the potatoes for 20 mins, then remove the tray from the oven, turn the heat down to 200c/180c fan/400f/Gas 6. Give the potatoes a turn and return to the oven for 30 mins, until golden and crunchy. You may need less or more time, keep an eye out.