Roasted potatoes are a classic comfort food, loved for their crispy exterior and fluffy interior. But our Spicy Roasted Potatoes with a Garlic, Herb, and Tomato Marinade take them to the next level. The marinade infuses each bite with bold flavors — fragrant garlic, fresh herbs, and a touch of spice — creating a perfect balance of heat and savory goodness.
This dish is incredibly versatile, making a great side for grilled meats, roasted veggies, or even a breakfast spread. Whether you’re planning a cozy family meal or entertaining guests, these potatoes are guaranteed to be a hit. Simple yet elevated, they’re a must-try for any potato lover looking to add a little extra flair to their table.
Why We Love This Spicy Roasted Potatoes Recipe
This recipe transforms simple potatoes into a gourmet, plant-based experience. The blend of spices, combined with the depth of roasted garlic and the freshness of herbs, creates a symphony of flavors. It’s a celebration of creativity in the kitchen, allowing you to personalize the dish with your favorite herbs and spices.
- Flexible with Spices: This recipe is wonderfully adaptable. Feel free to experiment with your favorite spices or simply use whatever you have on hand. From smoky paprika to earthy cumin, the possibilities are endless.
- Fresh Herbs for a Flavor Boost: While we’ve opted for cilantro to bring a bright, zesty touch, you can easily swap it with parsley, rosemary, thyme, or even dill. Each herb brings its own unique character to the dish.
- Roasted Garlic’s Sweetness: One of the standout ingredients in this marinade is roasted garlic. Its natural sweetness and rich, caramelized flavor add depth and complexity, making every bite simply divine. Don’t skip it — it’s the secret to that irresistible taste!
Selecting the Right Potatoes
Choose any variety you like – be it russet, red, Yukon gold, or even sweet potatoes. Peeling is optional; the skins add texture and nutrients.
The Perfect Roasting Technique
The secret to the perfect texture lies in boiling and roasting. Here’s how to achieve those ideal crispy-on-the-outside, fluffy-on-the-inside potatoes:
- Start with a Boil: Begin by boiling the cut potatoes. This step is crucial for creating a soft interior. Boil until they are just fork-tender, not mushy.
- Soak and Dry (Optional): For extra crispiness, soak the boiled potatoes in cold water, then dry thoroughly.
- High Heat Roasting: Roast the potatoes in a preheated oven at 200°C (392°F). This high temperature ensures a crispy outer layer.
- Frequent Flipping: Turn the potatoes a few times during roasting to ensure even cooking and crispiness.
- Add the Marinade: Toss the roasted potatoes in the garlic, herb, and tomato marinade for a final, flavor-packed roast.
Serving Suggestions and Storage
These potatoes are a delightful addition to any plant-based meal. Serve them hot, and watch as they become the talk of the table. Leftovers can be easily reheated in an oven or frying pan, retaining their delicious texture.
Freezing and Reheating Spicy Roasted Potatoes
Roasted potatoes freeze well and can be reheated for a quick and tasty addition to meals.
Wrapping It Up
Our Spicy Roasted Potatoes with Garlic, Herb, and Tomato Marinade is not just a side dish; it’s an experience. Each bite combines the comforting crispiness of roasted potatoes with a bold and vibrant twist. The aromatic garlic, fragrant herbs, and tangy tomato marinade create a symphony of flavors that will have you coming back for more.
So, the next time you’re craving something a little extra special, give this recipe a try. It’s a simple yet memorable addition to any meal — one that invites you to savor the warmth and depth of a truly remarkable side dish.
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Spicy Roasted Potatoes
Equipment
- Oven
- Large Pot
- Baking Tray
- Mixing bowl
Ingredients
- 1.5 kg Potatoes peeled, chopped into large, even sizes
- 250 g Oil for Roasting
For the Marinade:
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika Powder
- ½ tsp Cumin Powder
- 1 tbsp Chili Paste or Purée
- 2 tbsp Tomato Paste
- 1 tsp Dried Oregano
- ½ tsp Salt or to taste
- ½ tsp White Pepper optional
- 1 tsp Chili Flakes
- Lemon Juice Optional
- Olive Oil
- 1 Roasted Garlic whole bulb
- Fresh Cilantro a handful, finely chopped
Instructions
Roast the Garlic:
- Preheat your oven to 200°C (392°F).
- Cut the top off a whole garlic bulb to expose the cloves. Drizzle with olive oil, wrap in foil, and place in the oven.
- Roast for 30-40 minutes until cloves are soft and caramelized. Let it cool.
Prepare the Potatoes:
- Peel and chop the potatoes into large, even pieces.
- Rinse under cold water to remove excess starch.
- In a large pot, cover potatoes with water and bring to a boil.
- Once boiling, reduce heat and simmer for about 15 minutes or until they are fork-tender.
- Drain the potatoes and spread them on a drying rack. Allow them to dry for about 30 minutes.
Heat the Oil for Roasting:
- Place 250g of oil in a large baking tray.
- Put the tray in the oven (still at 200°C) to heat the oil for about 10 minutes.
Roast the Potatoes:
- Carefully add the dried potatoes to the hot oil. They should sizzle upon contact.
- Roast in the oven for 20 minutes.
- Remove the tray and flip the potatoes. Return to the oven for another 20 minutes.
- Repeat the flipping process twice more for even roasting and crispiness, roasting for 20 minutes after each flip.
Prepare the Marinade:
- In a bowl, mash the roasted garlic cloves.
- Add garlic powder, onion powder, paprika, cumin, chili paste, tomato paste, oregano, salt, white pepper, chili flakes, lemon juice, olive oil, and finely chopped cilantro. Mix well.
Final Roasting with Marinade:
- After the last flip, remove the potatoes and toss them with the prepared marinade.
- Return them to the oven for a final 15 minutes of roasting.
Serve:
- Once done, serve the potatoes hot. They should be crispy on the outside and soft on the inside, with a rich, spicy, and herbaceous flavor.
Notes
Adjust spice levels to taste.
Love it, next time I’m going to do it with half the salt. This was an absolute flavour bomb!!
Can you give me an example of what chili paste is, please?