There’s nothing like a tray of perfectly roasted potatoes to steal the show at the dinner table. Whether it’s a comforting Sunday roast or a festive feast, these spiced roast potatoes will elevate any meal. With their golden, crunchy exterior and a flavourful, zesty seasoning, they’re guaranteed to be the first dish to disappear.
Why you'll love these roast potatoes
- Crispy Texture: Achieved through the perfect balance of oil and high heat.
- Bold Flavours: A spice blend of paprika, turmeric, cumin, and black pepper adds warmth and depth.
- Zesty Twist: A squeeze of lime juice at the end lifts the flavours, making these potatoes irresistible.
Tips for roast potatoes
- Dry the Potatoes Thoroughly: After boiling, let the potatoes steam dry to avoid sogginess.
- Don’t Skimp on Oil: A good coating of olive oil is essential for that golden crisp.
- Use High Heat: This ensures the potatoes develop a beautiful crust.
How to make the roast potatoes?
Preheat the oven to 200°C/400°F.
Peel and chop your potatoes into evenly sized chunks. Boil them in salted water for 10 minutes until just tender. Drain well and let them steam dry.
In a large bowl, mix the olive oil, salt, paprika, turmeric, black pepper, and cumin. Toss the potatoes in the spice mix until they are well-coated.
Spread the potatoes out on a baking tray, ensuring they’re not overcrowded. Roast in the preheated oven for 40–50 minutes, turning them halfway through, until golden and crispy.
Remove the potatoes from the oven and immediately squeeze fresh lime juice over them. Toss gently to coat.
Garnish with a sprinkle of extra paprika or fresh herbs, if desired. Serve hot and enjoy!
Spiced Roast Potatoes
Ingredients
- 7 baby potatoes
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 1/4 tsp cumin
- 1/4 lime
- 3 tbsp olive oil
Instructions
- Preheat the oven to 200°C/400°F.
- Peel and chop your potatoes into evenly sized chunks. Boil them in salted water for 10 minutes until just tender. Drain well and let them steam dry.
- In a large bowl, mix the olive oil, salt, paprika, turmeric, black pepper, and cumin. Toss the potatoes in the spice mix until they are well-coated.
- Spread the potatoes out on a baking tray, ensuring they’re not overcrowded. Roast in the preheated oven for 40–50 minutes, turning them halfway through, until golden and crispy.
- Remove the potatoes from the oven and immediately squeeze fresh lime juice over them. Toss gently to coat.
- Garnish with a sprinkle of extra paprika or fresh herbs, if desired. Serve hot and enjoy!