A deliciously spiced potato dish everyone will love.
We love spice. We also, as you know, love potatoes! Seasoned Potatoes are a mash-up of these two loves, where a mix of flavorful and aromatic spices coat small boiled potatoes before they are flattened and then baked to a golden brown. The marriage of smoked paprika and cumin not only gives these potatoes their spicy flair, but that gorgeous dark orange color (thank you, paprika!) creates an absolutely beautiful hue that just adds to their appeal.
I don’t know anyone who can resist the crunchy outer texture of fried potatoes, whether they’re sauteed in oil in a hot pan or air fried or French fried! The beauty of these Seasoned Potatoes is that you get all the crispy deliciousness of frying without the frying: the oven does all the work. And the roasting process also ensures that all of the incredible spice flavors get baked into each and every crunchy bite. You can top them with sliced scallions or minced cilantro, for some fresh texture and even more flavor.
These Seasoned Potatoes are easy to make, which is good because your family will be craving them often (at least that’s what happened in my house, after the first time I made them). And they’re really versatile, too–of course I’ve served them as a side dish with dinner (and breakfast and lunch), but they also make a great snack (dipped in Tzatziki Sauce!) And they’re gluten-free, vegetarian and vegan, so everyone can enjoy them. The only problem you might face with these Seasoned Potatoes is how quickly they disappear!
Spice Things Up Like a Pro
As all of us cooks know, the right combination of spices can transform familiar ingredients, like our humble potato here, into something extraordinary. In this recipe for Seasoned Potatoes, we’re mixing the smokey paprika with the warm flavor of cumin (and, of course, our beloved fresh garlic–which may not be a spice but is an essential component nonetheless). The cumin brings a pronounced Indian flavor to this dish, which can be enhanced even more by adding some turmeric and coriander. Indian cooking also often uses garam masala, a spectacular combination of cloves, cinnamon, cardamom, cumin, and coriander. And curry powder, a mix of spices that often includes turmeric, cumin, and ginger, is also a delectable way to pack dishes with unique flavor. Because so many foods are elevated by the infusion of spices, including proteins, rice, and sauces, it’s a good idea to keep all of them in your pantry. And the good news is that ground spices last a long time–at least 2 years–so stock up and you can spice things up like a pro!
Ingredients
- 3.3 lbs small white potatoes
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 2 garlic cloves grated or minced
- 5-6 tbsp extra virgin olive oil plus more for brushing
- Sea salt to taste
- Chili flakes or powder optional, for a kick
How to Make Seasoned Potatoes
Step 1: Preheat your oven to 425 F. While the oven is warming, give your potatoes a good scrub under cold water.
Step 2: Fill a large pot with salted water and bring it to a boil. Add your potatoes and cook them until they’re tender but still hold their shape, about 15-20 minutes depending on their size.
Step 3: While the potatoes are boiling, grab a small bowl and mix together the smoked paprika, ground cumin, grated garlic, and a pinch of sea salt. Add your chili flakes or powder for heat.
Step 4: Once your potatoes are cooked, drain them well and transfer them to a large bowl. Drizzle them with the olive oil and sprinkle your spice mix over the top. Toss gently.
Step 5: Arrange the spiced potatoes on a greased baking sheet, leaving some space between each one. Take a flat-bottomed glass or a small bowl and gently press down on each potato to flatten it. Use a pastry brush to dab any leftover spice mix onto the potatoes. Brush on a little more olive oil if they seem dry.
Step 6: Slide the baking sheet into the preheated oven and roast for about 45-60 minutes. You’re looking for a golden color with a crispy exterior. Watch them from 45 minutes to ensure they don’t overcook.
Step 7: Once they’re crisped, remove from the oven. Let them cool for just a moment before serving.
FAQs & Tips
These potatoes can be made ahead of time and stored in the refrigerator in an airtight container for up to 5 days; reheat them in a pre-heated 350 degree oven for 5-7 minutes (you can also reheat them in an air fryer or a toaster oven; reheating in the microwave is not recommended, since the potatoes could lose their crispy outer texture). Seasoned Potatoes can also be stored in the freezer for up to 3 months in an airtight container (thaw them overnight in the fridge before reheating).
Here’s a trick you’ll really love: while prepping the potatoes, stick your baking sheet in the pre-heating oven; that additional heat will help the potatoes really crisp up during the baking process (and you’ll love that sizzle when they hit that hot surface!)
Our recipe calls for smoked paprika and optional chile flakes but if you really love heat, add hot paprika and a dash of cayenne pepper to your spice mix.
Make sure your potatoes are well drained and dry after the boiling process so that the spicy oil will adhere well and coat the potatoes entirely
We’re recommending small white potatoes but, really, any small potato will work (Yukons, Red Bliss…). What really matters is that they are small enough to be smashed with the bottom of a drinking glass or small bowl, and that they are all the same size to ensure they cook evenly.
Serving Suggestions
These Seasoned Potatoes go so well with so many things. Of course, they are perfect for a week night dinner with similarly spiced mains like Easy Indian Chicken Curry or Tandoori Chicken Burgers, or on an appetizer buffet with Indian Spiced Drumsticks and Roasted Chickpeas. But these flavors pair beautifully with other dishes, as well, such as Pan Fried Salmon and Asparagus and (I confess, one of my very favorite meals), Seasoned Potatoes alongside Oven-Baked Beef Ribs. If I ever have any Seasoned Potatoes left over, I love to serve them as a breakfast side (move over, Hash Browns!) with Baked Egg and Kale Cups or Mini Spinach Frittatas.
Seasoned Potatoes Recipe
Ingredients
- 3.3 lbs small white potatoes
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 2 garlic cloves grated or minced
- 5-6 tbsp extra virgin olive oil plus more for brushing
- Sea salt to taste
- Chili flakes or powder optional, for a kick
Instructions
- Preheat your oven to 425 F. While the oven is warming, give your potatoes a good scrub under cold water.
- Fill a large pot with salted water and bring it to a boil. Add your potatoes and cook them until they're tender but still hold their shape, about 15-20 minutes depending on their size.
- While the potatoes are boiling, grab a small bowl and mix together the smoked paprika, ground cumin, grated garlic, and a pinch of sea salt. Add your chili flakes or powder for heat.
- Once your potatoes are cooked, drain them well and transfer them to a large bowl. Drizzle them with the olive oil and sprinkle your spice mix over the top. Toss gently.
- Arrange the spiced potatoes on a greased baking sheet, leaving some space between each one. Take a flat-bottomed glass or a small bowl and gently press down on each potato to flatten it. Use a pastry brush to dab any leftover spice mix onto the potatoes. Brush on a little more olive oil if they seem dry.
- Slide the baking sheet into the preheated oven and roast for about 45-60 minutes. You're looking for a golden color with a crispy exterior. Watch them from 45 minutes to ensure they don't overcook.
- Once they're crisped, remove from the oven. Let them cool for just a moment before serving.
Nutrition
