Spicy Roasted Potatoes Recipes

Steps:

• Heat oven to 220C/200C fan/gas 7. Boil the potatoes for 5 mins. Drain well, place back in the pan, cover with a lid and shake vigorously to lightly roughen up the edges.
• Meanwhile, grind the spices using a pestle and mortar until lightly crushed, then mix with the oil. Put the spice mix in a roasting tin and place in the oven to heat up. Carefully put the potatoes into the roasting tin, tossing them in the hot oil and spice mixture. Roast in the oven for 40-45 mins or until crisp and golden, turning once or twice during cooking.

Steps:

• In a large resealable plastic bag, combine all ingredients; shake to coat. Place potatoes in a 9-in. square baking pan coated with cooking spray. Bake, uncovered, at 450° for 25-30 minutes or until tender, stirring once.

Steps:

• Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
• In a large bowl, whisk together the mustard, olive oil, vodka, vermouth, horseradish, garlic, paprika, rosemary, salt, pepper, caraway seeds, cayenne and pepper flakes. Add the potatoes, and toss with your hands to coat. Dump the potatoes onto the prepared baking sheet, and spread them out in a single layer. Roast, tossing with a spatula a few times, until the potatoes are crusty on the outside and tender throughout, 50 to 55 minutes.

Steps:

• Preheat the oven to 400 degrees F (200 C).
• Wash the potatoes.
• Cut in half lengthwise, then cut each piece in half again lengthwise, leaving you with eight wedges per potato.
• You can either leave them this thickness, or cut each wedge in half crossways, giving you 16 triangles per potato.
• Put in a big bowl and rinse with water to wash the starch off.
• Drain as much water as you can from the potatoes, then add in the olive oil.
• Stir to coat.
• Mix the spices together, then sprinkle over the oiled potatoes.
• Stir again until all the potatoes are coated evenly.
• Spread the potatoes on a baking sheet (I line mine with aluminium foil to help with clean up).
• Grind over some black pepper and bake in the oven for 30-40 minutes.
• Halfway through the baking, use a spatula to turn the potatoes over.

Steps:

• Preheat oven to 375°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until just tender. Drain; pat dry with paper towels. Transfer potatoes to a mixing bowl. Toss potatoes in oil and minced garlic to coat evenly. , Combine the paprika, garlic powder, chili powder, cumin, salt, pepper flakes and pepper; sprinkle over potatoes. Gently toss to coat. Transfer potatoes to 2 greased 15x10x1-in. baking pans, spreading into a single layer. Bake until crispy, about 25 minutes, stirring potatoes and rotating pans halfway through cooking., For aioli, combine ingredients until blended. Transfer potatoes to a serving platter; sprinkle with chives. Serve warm with aioli.

Steps:

• Preheat oven to 425 degrees.
• In a medium bowl, mix dry mustard, Dijon mustard, olive oil, garlic, tarragon (I omit since I don't care for the taste of tarragon), paprika and cayenne pepepr into a smooth paste.
• Cut unpeeled potatoes into 1-inch chunks.
• Pat potatoes dry with paper towels.
• Toss potatoes in mustard mixture until coated.
• Arrange potatoes in a single layer on a lightly greased baking pan.
• Bake for 30-35 minutes.