Spicy Roast Potatoes Recipes

SPICY ROASTED POTATOES

Steps:

• In a large resealable plastic bag, combine all ingredients; shake to coat. Place potatoes in a 9-in. square baking pan coated with cooking spray. Bake, uncovered, at 450° for 25-30 minutes or until tender, stirring once.

SPICY RED ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F. Put a sheet tray in oven to get hot.
• Toss the potatoes in a large bowl with the olive oil, garlic, red pepper flakes, salt, pepper and cumin. Spread potatoes out evenly on the hot half sheet tray. Roast until tender and nicely browned, about 35 minutes .Remove the potatoes from the oven and put them back into the bowl. Add the vinegar, parsley, cilantro, chives, salt and pepper, to taste. Toss well to combine ingredients evenly. Serve alongside roasted chicken, if desired.

SPICY ROAST POTATOES

Steps:

• Heat oven to 220C/200C fan/gas 7. Boil the potatoes for 5 mins. Drain well, place back in the pan, cover with a lid and shake vigorously to lightly roughen up the edges.
• Meanwhile, grind the spices using a pestle and mortar until lightly crushed, then mix with the oil. Put the spice mix in a roasting tin and place in the oven to heat up. Carefully put the potatoes into the roasting tin, tossing them in the hot oil and spice mixture. Roast in the oven for 40-45 mins or until crisp and golden, turning once or twice during cooking.

SPICY ROASTED POTATOES WITH DIJON MUSTARD, ROSEMARY AND SMOKED PAPRIKA

Steps:

• Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
• In a large bowl, whisk together the mustard, olive oil, vodka, vermouth, horseradish, garlic, paprika, rosemary, salt, pepper, caraway seeds, cayenne and pepper flakes. Add the potatoes, and toss with your hands to coat. Dump the potatoes onto the prepared baking sheet, and spread them out in a single layer. Roast, tossing with a spatula a few times, until the potatoes are crusty on the outside and tender throughout, 50 to 55 minutes.

SPICY ROASTED POTATOES

Steps:

• Combine mustard, oil, garlic, tarragon, paprika, and pepper flakes.
• Wash potato pieces and pat dry with paper towels.
• Add to spice mixture and toss to coat well.
• Very lightly grease a baking sheet.
• Add potatoes in a single layer.
• Bake in a preheated 350F oven for approximately 35 minutes or until potatoes are tender.
• Sprinkle with salt, if desired.

SPICY ROAST POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 C).
• Wash the potatoes.
• Cut in half lengthwise, then cut each piece in half again lengthwise, leaving you with eight wedges per potato.
• You can either leave them this thickness, or cut each wedge in half crossways, giving you 16 triangles per potato.
• Put in a big bowl and rinse with water to wash the starch off.
• Drain as much water as you can from the potatoes, then add in the olive oil.
• Stir to coat.
• Mix the spices together, then sprinkle over the oiled potatoes.
• Stir again until all the potatoes are coated evenly.
• Spread the potatoes on a baking sheet (I line mine with aluminium foil to help with clean up).
• Grind over some black pepper and bake in the oven for 30-40 minutes.
• Halfway through the baking, use a spatula to turn the potatoes over.

EASY SPICY ROASTED POTATOES

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.
• Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes. When done, sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.

GOLDEN SPICED ROAST POTATOES

Steps:

• Preheat oven to 190C/gas 5/fan 170C. Peel the potatoes and cut into big chunks. Put them in a large saucepan of boiling salted water, sprinkle in the turmeric and give a good stir. Bring back to the boil, then cover and simmer the potatoes for 4 minutes.
• Pour the oil into a roasting tin and put in the oven to heat through for 5minutes. Drain the potatoes well in a colander and give a gentle shake to rough up the surfaces a bit - but not too much or they'll break up. This rougher surface will give you crisper potatoes.
• Carefully tip the potatoes into the hot fat in the roasting tin, tossing with a big metal spoon to coat. Scatter with a light sprinkling of paprika and roast, without turning, for about 11⁄4 hours or until golden and crisp. Sprinkle the potatoes with Maldon sea salt flakes and freshly ground black pepper and serve immediately