If you’re looking for the perfect side dish for your roast dinner this week, you can’t go wrong with a classic roast potato dish. It’s a warming, hearty option that will transport you back to your childhood – you just can’t go wrong with a good roastie that’s brown and crispy on the outside but light and fluffy on the inside, and that’s just what you’ll get with this delicious recipe.
Whether you’re cooking beef, lamb, chicken or pork, give these spicy roast potatoes a try this week for a great side option and serve them up with the meat alongside a good helping of vegetables to create the perfect roast dinner. The carbs in the potatoes will help fill the whole family up and they’re a cheap option to buy, so potatoes are a really cost effective way to feed the whole family.
We’ve added a little kick to this recipe with the addition of ground cumin and paprika to give the roasties a little bit of spice – so it’s a perfect way to mix up your usual roast potato recipe this week.
- 1.5kg King Edward potatoes
- 4tbsp olive oil
- 1tbsp smoked paprika
- ground cumin
- sea salt
Peel and cut 1.5kg King Edward potatoes into chunks. Steam until just tender and leave covered, off the heat, to dry. Heat the oven to 180C fan, gas 6.
Add 4tbsp olive oil to a heated roasting tin then add the potatoes and 1tbsp each smoked paprika and ground cumin.
Toss well, add a good grinding of sea salt and roast for 1 hour, or until browned and crispy.