Spicy Roasted Potatoes
Savor the flavors of perfectly roasted potatoes coated in a spicy, aromatic marinade with hints of roasted garlic and fresh cilantro. Ideal as a side or a vegetarian main, these potatoes offer a delightful crunch and a burst of flavors.
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
Dry potatoes thoroughly before roasting for crispiness.
Adjust spice levels to taste.
Adjust spice levels to taste.
Nutrition
Calories: 864kcalCarbohydrates: 70gProtein: 9gFat: 63gSaturated Fat: 5gPolyunsaturated Fat: 18gMonounsaturated Fat: 40gTrans Fat: 0.2gCholesterol: 1mgSodium: 140mgPotassium: 1730mgFiber: 9gSugar: 4gVitamin A: 545IUVitamin C: 77mgCalcium: 66mgIron: 4mg