spice encrusted roast potatoes

This is a flavorsome potato recipe that works great as a side for most meat dishes, particularly those with a bold flavor. Whenever we want heat for a spice rub we use whole dried chillis, which can found in the Hispanic isle of many supermarkets. There is lot more complex flavor in the whole chilli rather than just using the dried seeds. We grind them at home and store in a jar.

spiced potato 5

potato spices 1


potato spices in bowl


spice encrusted roast potatoes
  1. 8 medium or 6 large potatoes, peeled, cut into quarters or smaller.
  2. 3 tsp coriander seeds
  3. 2 tsp poppy seeds
  4. 3 tsp sesame seeds
  5. 1 tsp black peppercorns, ground
  6. 1 tsp salt
  7. 1/2 to 1 tsp whole dried chillis 
  8. 1/2 cup olive oil
  1. Pre heat oven to 375.
  2. Par boil potatoes in salted water, until slightly cooked but not mushy, drain. Grind peppercorns and chillis in a spice grinder or with a mortar and pestle. Mix ground spices, coriander seeds, poppy seeds,sesame seeds, salt and oil in a large bowl. Add potatoes to spices and mix. Spread onto a baking tray or 2, do not crowd the tray, and roast in oven for around 45 minutes until golden, crispy and well done.
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