A dash of mild curry paste and a squeeze of lemon is just the thing to give plain potatoes a little zing in this easy spiced roast potatoes recipe.
Parboiling the potatoes with a whole lemon allows them to soak up a citrusy twang, while fresh coriander and garlic add plenty of flavour. The perfect alternative to traditional roast potatoes, these spicy spuds also go well with Indian dishes. Any leftovers can be chopped up and sauteed with sliced chorizo. Top with a couple of fried eggs for a delicious breakfast hash.
Ingredients
- 2kg (4lb 8oz) potatoes, halved
- 1 unwaxed lemon
- 4tbsp vegetable oil
- 2tbsp mild curry paste
- 2tbsp fresh coriander, chopped
- 1tbsp plain flour
- Half a bulb of garlic, broken into cloves
WEIGHT CONVERTER
Method
- Preheat the oven to 190°C/375°F/gas mark 5. Cook the potatoes and whole lemon in boiling water for ten minutes, or until the potatoes are just tender.
- Place the oil in a roasting tin and put in the oven to heat up. Mix together the mild curry paste, half the coriander and flour.
- Drain the potatoes, return them to the pan and toss in the spiced marinade. Pierce the lemon and squeeze the juice over the potatoes. Mix the garlic cloves with the potatoes.
- Remove the roasting tin from the oven, carefully add the potatoes and coat them in the hot oil. Roast for 25-30 mins until golden and crisp. Remove from the oven and sprinkle with the remaining coriander before serving.
Top tips for making spiced roast potatoes
It's fine to use curry powder instead of paste. Just make sure you add an extra glug of oil to keep the dish from drying out.
You might also like...
Rosie Hopegood is a journalist, editor, and writer with many years of experience writing about lifestyle, including parenting, for a broad range of magazines and newspapers. Now based in Brooklyn, New York, Rosie has written for Daily Telegraph, Al Jazeera, The Observer, The Guardian, The Independent, Vice, Telegraph Magazine, Fabulous Magazine, Stella Magazine, Notebook Magazine, Saga Magazine, Reader’s Digest, Sunday Telegraph, Sunday Mirror, S Magazine, and Stella Magazine. She spent five years on staff at the Mirror, where she was Deputy Features Editor on the magazines team.
-
Curry paste
Homemade curry paste can be the difference between a good curry and a great one. Learn how to make your own here - it's much easier than you might think.
By Nichola Palmer Last updated
-
Red onion bhajis
These red onion bhajis are a great addition to an Indian feast. They mix red onion with courgette which give them a delicious moist texture and lovely taste.
By Octavia Lillywhite Published
-
Beetroot raita
Vibrant beetroot raita is a delicious dish that's ready in 5 minutes and makes a classic Indian dip for onion bhajis or samosas
By Octavia Lillywhite Published
-
Feta and spinach stuffed chicken
This feta and spinach stuffed chicken is cooked in 25 minutes and only has four steps in the method
By Jessica Ransom Published
-
Sweet potato and courgette fish cakes
These sweet potato and courgette fish cakes take 30 minutes to make and can be served with chips, salad, or steamed veg on the side...
By Rose Fooks Published
-
Chicken and spinach lasagne
This chicken and spinach lasagne is a great new take on the family favourite and it’s easy to prepare during the day to cook come dinner time...
By Jessica Ransom Published
-
How to make Stacey Solomon’s Crafty Christmas decorations at home - and it's an easy activity to try with the kids
Stacey Solomon's festive crafting special features beautiful homemade gifts. Here's how to make two of her budget creations.
By Lucy Wigley Published
-
Prince George, Charlotte, and Louis step out in matching outfits for Christmas day walkabout at Sandringham - and one of them broke royal protocol
Did you notice the break from tradition?
By Charlie Elizabeth Culverhouse Published
-
Hamleys hottest Christmas toys 2023: There's one Prince Louis will love and a twist on a 1960's fave
Hamleys has released its favourite toys for 2023, and we'd struggle to choose
By Selina Maycock Published