Indian Spiced Roast Potatoes Recipe

Liven up your roast potatoes with some spicy masala and a hint of lemon.



Prep Time

25 minutes

Cooking Time

25 minutes



Recipe Ingredients

  • 16-20 medium potatoes ( about 2,5 kg)
  • 50 g SPAR butter
  • 5 Tbsp (75 ml) SPAR extra virgin olive oil
  • 2 Tbsp ( 30 ml) 11-in-1 masala ( or Indian 5 spice)
  • Large pinch of flaky sea salt
  • 2 Tbsp ( 30 ml) SPAR lemon juice
  • A small handful of chopped coriander

Recipe Method

  1. Scrub and peel the potatoes (if using large potatoes, cut them into halves or quarters).
  2. Par boil in salted water for 8-10 minutes or until almost cooked through.
  3. Drain the potatoes in a colander, gently shake the colander to break up the edges a little which will allow them to become more crispy.
  4. Set aside for 5 minutes.
  5. Preheat your oven to 190C.
  6. Heat a baking tray large enough to hold your potatoes without crowding them. This helps to prevent the potatoes sticking to the pan.
  7. In a large pan, melt the butter over moderate heat, add the olive oil and masala.
  8. Stir until the spices are tempered, about 30 seconds.
  9. Switch of the heat and add the potatoes. Shake gently to ensure the potatoes are well coated. Work in batches if your pan is not large enough to hold all the potatoes.
  10. Transfer the potatoes, along with the spiced oil, to the hot baking tray. Give it a good shake, then roast for 10 minutes, shake the tray again to ensure the potatoes are not sticking, and roast for a further 10 minutes or until golden crispy all over.
  11. Sprinkle with the sea salt, lemon juice and chopped coriander to serve.

Hints & Tips

You can substitute the masala with any spice mix or dry rub of your choice, just be sure to make enough of these spicy spuds.