Crispy Spiced Potatoes

Ingredients

• 1.5 kgsmall white potatoes
• 2 tspsmoked paprika
• 2 tspground cumin
• 2 clovesgarlic, grated or minced
• 5–6 tbsp, plus extra to top upextra virgin olive oil
• to tastesea salt
• optional, to tastechilli flakes or powder

Instructions

1. 1

   Boil the potatoes

   Wash the potatoes and boil them in salted water until cooked through.

2. 2

   Mix the spices

   While the potatoes boil, add the spice mix ingredients to a small bowl.

3. 3

   Drain the potatoes

   When the potatoes are cooked, drain them into a large bowl.

4. 4

   Heat the oven

   Preheat the oven to 220°C (425°F).

5. 5

   Coat with spices

   Pour the spice mix over the potatoes and toss until they are evenly coated.

6. 6

   Arrange on tray

   Set the potatoes on a greased oven tray, leaving space between them.

7. 7

   Flatten each potato

   Use a flat glass or small bowl to press down on each potato. Apply enough pressure to flatten and spread it, but not so much that it turns to mash.

8. 8

   Brush with oil

   Brush any leftover spice marinade into the potatoes' corners. If they look dry, brush on a little more olive oil so they are coated.

9. 9

   Roast until crisp

   Bake for about 45–60 minutes, depending on your oven, until golden with a crisp outer layer.

10. 10

    Serve as a side

    Serve alongside your favourite meal.

What are crispy spiced potatoes?

They are whole potatoes boiled until tender, flattened, then roasted with oil and seasoning until crisp at the edges. Potatoes originated in the Andes of South America, while this recipe uses a simple roast-and-smash method to create a contrast between crunchy outsides and soft centres.

Here, smoked paprika, cumin and garlic season the potatoes, with chilli available for extra heat. The technique works because flattening gives the seasoned surface more contact with the hot tray.

Nutrition and macros by portion

The nutrition label shows one serving as written: 229 calories, 4g protein, 34g carbs, 9g fat.

The potatoes provide most of the carbohydrates, while olive oil contributes most of the fat. Potatoes provide a little protein, but this side is not a substantial protein source; serve it with beans, lentils or tofu and vegetables for a more balanced plate.

Choose potatoes that hold their shape

Small white potatoes: their size makes them easy to boil whole and flatten individually. Try to choose potatoes of a similar size so they cook at roughly the same rate.

Seasoning: smoked paprika and cumin bring warm, savoury flavour, while garlic adds a fragrant note. Add chilli flakes or powder if you want a spicier finish.

Flatten without mashing

Press each drained potato with a flat glass or small bowl, using steady, moderate pressure. The aim is to split and spread it while keeping it in one piece, not to crush it into mash.

If the potatoes are very hot, handle them carefully and use a clean tea towel or suitable utensil to steady them. Leave a little room between each one on the tray.

Make the edges crisp

Oil: toss the potatoes with the spice mix so the seasoning reaches the surface and creases. Brush any remaining mixture over the flattened potatoes, and add a little more oil if they look dry.

Spacing: keep the potatoes apart so hot air can circulate around them. A crowded tray can make them steam rather than roast evenly.

Check for colour and texture

Roast at 220°C for about 45–60 minutes; the recipe gives a range because ovens can vary. Look for golden colour and crisp edges rather than relying on the clock alone.

If the potatoes are tender but not yet crisp, they may need more oven time. Keep an eye on the garlic and spices towards the end so they do not become overly dark.

Serve them while hot

These potatoes suit a simple main such as roast vegetables, a bean dish or a vegan burger. Their smoky seasoning also makes them a useful side for a meal with milder flavours.

For a balanced plate, pair them with a protein-rich option such as lentils, beans or tofu and add a green vegetable or salad.

Recipe notes & tips

• Use potatoes of similar size so they become tender at a similar pace.
• Salt the boiling water to season the potatoes from the inside.
• Let the potatoes drain well before coating them with the spice mix.
• Leave space between the potatoes on the tray for better browning.
• Brush extra oil only where the flattened surfaces look dry.

Variations

• Add rosemary: scatter chopped rosemary over the potatoes before roasting.
• Turn up the heat: add chilli flakes or powder to the spice mix.
• Use fresh herbs: finish with chopped parsley after roasting.
• Add lemon: squeeze a little lemon juice over the cooked potatoes just before serving.

Common mistakes to avoid

• Boiling unevenly: choose potatoes of similar size and check that each is tender before draining.
• Mashing while flattening: press gently with a flat glass or small bowl so the potatoes spread but remain in pieces.
• Crowding the tray: leave space between the potatoes or divide them across two trays.
• Leaving them dry: brush on a little more olive oil if the spice coating does not cover the surfaces.
• Taking them out too soon: roast until the outside is golden and crisp, allowing for the recipe's 45–60-minute range.

How to store

Cool leftovers, refrigerate in an airtight container and eat within 3 days. Reheat in an oven until hot and crisp again; microwaving will warm them but soften the edges.

Frequently asked questions