Spiced Roasted Potatoes

A modern version of the English classic roast potatoes. Crispy outside fluffy inside, spiked with a touch of chilli and coriander seeds lift the flavour of the lovely potatoes.

  • Serves: 6-8
  • Origin: Fusion
  • Preparation : 5 min
  • Heat rating : Medium
  • Cooking : 60 min
  • Ease : Easy
  • Vegetarian : Yes
  • Ingredients

    1 tbsp Coriander seeds
    - 1 tbsps Crushed Bird's Eye Chilli
    Olive oil or goose fat
    1 tbsp coriander seeds
    1/2-1 tbsp dried chilli flakes, according to taste
    Sea salt and freshly ground black pepper
    20-25 large charlotte potatoes, peeled

    Preparation

    Place a large roasting tin into the oven with a generous layer of oil and heat to 200C/Gas 6. Crush the coriander seeds in a pestle and mortar with a large pinch of salt. Stir in the chopped chilli and black pepper.

    Remove the hot roasting tin from the oven and add the potatoes. Sprinkle over the chilli and spice mix and toss until the potatoes are evenly coated with the oil and seasoning. Drizzle over more oil if the potatoes are not well coated. Bake for 50-60 minutes, tossing frequently, until the potatoes are cooked through and the skin is golden-brown and crisp. To test, you should be able to insert a knife easily into the centre of the potatoes. Serve with roasted meat, grilled meat or fish or alone with extra of course sea salt.

    Adapted from a recipe by Gordon Ramsey