Spicy roast potatoes

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• Lotty

  25 October 2009

  Lotty rated and commented on this recipe

  

  I made these to go with 'Honey Glazed Chicken' (also on here) and they were really nice. I didn't really change anything. I didn't have any coriander seeds so used coriander powder, so had to guess the quantity. I chopped the potatoes into smaller chunks so they didn't take as long to bake. I did still boil them for 5 mins also. Overall a nice easy side dish which I think would go well with most dishes.

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• Beth

  25 October 2009

  Beth rated and commented on this recipe

  

  Nice but wouldn't make very often.

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• Maria Budgen

  30 October 2009

  Maria Budgen rated and commented on this recipe

  

  Great recipe, and so simple. Personally we prefer our roasties smaller, and although we halved the quantity of potato for just 2 of us, we didn't halve the spices, as like a good hit. Also added some ground sea salt to the mix. Never been a huge fan of roast potatoes, but these are so moreish. Highly recommended.

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• claire

  15 February 2012

  claire rated and commented on this recipe

  

  Amazing potatoes. Me and my bf are huge spice addicts, and I may have added more spices, but there were so good. Very morish. Im making them again as I write this

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Ingredients

• 1kg roasting potatoes (we used Maris Piper), halved, or quartered if large
• ½-1 tsp chilli flakes
• 1 tsp turmeric
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 4 tbsp vegetable oil

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 45 - 50 mins

Vegetarian

Ingredients

• 1kg roasting potatoes (we used Maris Piper), halved, or quartered if large
• ½-1 tsp chilli flakes
• 1 tsp turmeric
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 4 tbsp vegetable oil

310 kcalories, protein 6g, carbohydrate 46g, fat 13 g, saturated fat 1g, fibre 3g, sugar 2g, salt 0.06 g

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