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Spicy Roast Potatoes

Spicy roast potatoes recipePotatoes are a British staple eaten with almost every meal, and with good reason! They’re cheap, easy to store and prepare, and packed with vitamins and minerals including Vitamin C, B6, Iron and Potassium.

Still, we all know they can be a little boring so let's go ahead and spice them up a bit! Most spices have surprisingly beneficial medicinal values so are doubly worth including in your meals! Chilli for example can help boost your metabolism and improve circulation, and turmeric is a powerful antioxidant and anti-inflammatory among other things. I sprinkle them on meals wherever I can to help keep my body working at its best.

These simple spicy roast potatoes go great with pretty much anything and can help turn a simple salad into a very satisfying meal!




Salt & Pepper

Oil for roasting (coconut, vegetable, chicken/goose fat)

Spice Mix (blend equal amounts of chilli powder, turmeric, and paprika)

+ optional Garlic (smashed whole cloves or dried)



1. Peel and chop potatoes into chunks. How big is up to you; small chunks cook faster and will be crispier, larger chunks will take longer to cook but will remain fluffier in the middle if that's your preference.

2. Boil the potatoes in water  with a pinch of salt until just tender. Preheat your oven and the roasting tray to a moderately high temperature with a light coating of oil.

3. Drain the cooking water from the potatoes and allow them to sit in the pan for a further minute. If you think they'll stand up to it, hold the lid on tightly and give the pan a quick shake - this helps to break up the outer layer slightly which will result a crispier skin.

4. Spread the potatoes onto the hot roasting tray, beware of the oil spitting as the residual water comes into contact with it. Spray or drizzle the tops with a light coating of oil, season with the salt and pepper, and sprinkle with an even coating of the spice blend - I really don't know what I'd do without my nifty oil sprayer! Add the crushed garlic cloves (or dried) to the tray now if using.

5. Roast until crispy (30 mins - an hour), turning halfway (in our little gas oven I also find I need to rotate the tray itself at some point for more even cooking). You may find you need to top up the spice and spray with more oil, depending on just how crispy and strong you like it!

If the spices appear to be burning before the potatoes are cooked, lower the temperature or move the tray lower in the oven.

6. Enjoy as part of a spiced-up Sunday roast, or scatter over a colourful salad for more substance...


GO EXTRA! Using a flavoured oil or salt can help add even more to an already exciting dish! 


Feel free to switch up your spice blend for more daring flavours like a Jerk blend or Garam Masala, we'd love to hear from you so let us know what you did in the comments below!

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Sarah is an artist and writer with a lifetime interest in camping and survival techniques.

Living the #vanlife since before it was a hashtag and touring on two wheels with her husband Ryan, they have a wealth of camping and motorcycling knowledge to share, and know a thing or two about packing light! read more

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