Roast Potatoes with Chilli

Boiled potatoes roughened and roasted in spiced oil with chilli and paprika until golden and crisp, finished with coriander.

Vegetarian Side Dish Potatoes Spicy Roast

Estimated Nutrition

Calories

373.1

kcal / serving

1492.5 kcal total

Carbs

32.8g

per serving

131.3 g total

Fat

26.3g

per serving

105.2 g total

Protein

3.9g

per serving

15.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

NutsSeeds

1.25

Chili Powder

7.5

Paprika Powder

Salt

and freshly ground black pepper

Coriander

chopped

OilsFats

Olive Oil

Sesame Oil

Vegetables

750

Maris Piper Potatoes

peeled and cut into 5cm pieces

Method

Drain and sprinkle with coriander to serve.

Peel the potatoes and cut into 5cm pieces.

Place in a pan of salted water and bring to a boil.

Partially cook the potatoes for 5 minutes.

Drain and dry any extra water by shaking the pan over a low heat.

Replace the lid and shake the pan once more to roughen potato edges.

Heat 3mm depth of oil in a roasting tin at 200°C until very hot.

Stir in the chilli powder, paprika, seasoning, and the potatoes.

Roast in the oven for about 45 minutes while basting often until golden.