Best Spicy Roast Potatoes Recipes

SPICY PORK ROAST WITH ROSEMARY POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• To prepare the pork: Place cumin seeds, red pepper flakes and peppercorns in a spice grinder and grind into a fine powder. Place in a small bowl and mix in garlic powder and salt. Rub mixture all over pork. Let sit at room temperature, 30 minutes.
• Meanwhile, in a medium bowl, toss potatoes with rosemary, oil and salt. In a small saucepan, bring sugar, vinegar and orange juice to a boil. Reduce heat to a simmer and continue cooking Sweet and Sour Sauce until it reduces by half, about 10 minutes. Remove from heat, swirl in butter and keep warm before using.
• In a 13-inch cast iron skillet, heat 2 tablespoons vegetable oil. When pan is smoking hot, add pork and sear on both sides. Add potatoes and place in the oven until pork is cooked through and potatoes are tender, about 40 minutes.
• Serve pork chops with rosemary potatoes and drizzled with the Sweet and Sour Sauce.

SPICY ROAST POTATOES

Steps:

• Heat oven to 220C/200C fan/gas 7. Boil the potatoes for 5 mins. Drain well, place back in the pan, cover with a lid and shake vigorously to lightly roughen up the edges.
• Meanwhile, grind the spices using a pestle and mortar until lightly crushed, then mix with the oil. Put the spice mix in a roasting tin and place in the oven to heat up. Carefully put the potatoes into the roasting tin, tossing them in the hot oil and spice mixture. Roast in the oven for 40-45 mins or until crisp and golden, turning once or twice during cooking.

ALL-DAY ROAST PORK, SPICY APPLE CHUTNEY, MASHED CITRUS SWEET POTATOES, SAUTEED CHARD

Steps:

• From 6 hour pork, cook your way through the day with slow-cooked, braised, and simmered comfort foods.
• Preheat the oven to 450 degrees F.
• Score the top of the roast in a crosshatch pattern about 3/4-inch apart. Rub the salt, pepper, fennel, and thyme into the pork skin and set the pork into a roasting pan. Roast about 30 minutes, or until crispy on top. Cover the pork tightly with foil and reduce oven to 325 degrees F, and roast about 4 hours.
• Remove the pork from the oven and set onto a cutting board. Spoon off most of the fat from the drippings and add the onions, garlic, carrots, celery, bay leaves, salt, and pepper to the pan, and stir to combine. Set the roast on top of the vegetables and cover again with foil, roasting for 1 to 1 1/2 hours more.
• Meanwhile, start on the spicy apple chutney and side dishes.
• For the spicy apple chutney: Heat 1 tablespoon extra-virgin olive oil in a saucepot over medium to medium-high heat. Add the onions, chiles, and ginger to the pan and cook to soften, 10 to 12 minutes. Add the apples, dark brown sugar, thyme, maple syrup, cider vinegar, lemon juice, a little salt, and nutmeg. Cover and cook, stirring occasionally, for 15 to 20 minutes, until a thick sauce forms. Adjust the seasoning and transfer to a serving dish.
• For the sweet potatoes: Cover the sweet potatoes with water in a pot over medium-high heat, bring to a boil, and cook until tender. Drain and return to the hot pot. Mash the sweet potatoes with orange zest, chicken stock, lemon juice, salt, and pepper. Keep warm until ready to serve.
• For the chard: Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat, season with salt, pepper, and nutmeg, and saute until just tender, about 5 minutes. Keep warm until ready to serve.
• Remove the pork roast to a carving board and cover with the roasting foil to tent. Skim the fat again, and then place the roasting pan over medium-high heat on the stovetop. Deglaze the pan with stock, and wine, and stir for a few minutes with a wooden spoon to scrape up all drippings. Strain the sauce and pour it into a serving bowl or gravy boat. Serve the pork with the spicy apple chutney, mashed citrus sweet potatoes and sauteed chard.

SPICY POT ROAST WITH SWEET POTATOES & CHICKPEAS

Steps:

• Heat oven to 350ºF.
• Cook bacon in large skillet until crisp. Use slotted spoon to transfer bacon from skillet to paper towels to drain, reserving 2 Tbsp. drippings in skillet. Add remaining drippings to blender; set aside. Add meat and garlic to drippings in skillet; cook on medium heat 5 min. or until meat is browned on all sides, turning occasionally. Transfer meat to roasting pan. Transfer garlic to blender.
• Add peppers to skillet; cook on medium heat 2 min. or until fragrant, turning occasionally. Add to blender with broth and dressing; blend until smooth. Pour over meat. Place potatoes, chickpeas and bacon around meat; cover.
• Bake 2-1/2 to 3 hours or until meat is done (160º F) and tender. Skim fat from sauce before serving with meat. Sprinkle with onions just before serving.

SPICY ROAST POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 C).
• Wash the potatoes.
• Cut in half lengthwise, then cut each piece in half again lengthwise, leaving you with eight wedges per potato.
• You can either leave them this thickness, or cut each wedge in half crossways, giving you 16 triangles per potato.
• Put in a big bowl and rinse with water to wash the starch off.
• Drain as much water as you can from the potatoes, then add in the olive oil.
• Stir to coat.
• Mix the spices together, then sprinkle over the oiled potatoes.
• Stir again until all the potatoes are coated evenly.
• Spread the potatoes on a baking sheet (I line mine with aluminium foil to help with clean up).
• Grind over some black pepper and bake in the oven for 30-40 minutes.
• Halfway through the baking, use a spatula to turn the potatoes over.