Spiced & Crispy Roasted Potatoes

 
I know that I have said it on here many times, and at the real risk of repeating myself, I reiterate. I LOVE POTATOES.  Potatoes are my favorite vegetable.
I love them in any way shape or form. Fried, baked, boiled, mashed, you name it. If it is called a potato it am all over it like a rash. I cannot resist.  Especially when they are as delicious as these Spiced & Crispy Roasted Potatoes.

 Not only are they quick and easy to make, but they are incredibly delicious. They make a great side dish for most things and use only simple ingredients that you can very easily adapt to suit your own family's tastes.

I don't know about you, but when the temperatures start dropping, my taste buds start craving carbs.  Potatoes, pasta, etc.  Mostly poatoes. In fact I could make a meal of potatoes alone without anything else at all.

 Especially this deliciously simple version. Crisp and golden brown on the outside.  Meltingly tender on the inside.

Perfectly, beautfully flavoured with all the right spices and seasonings. Paprika, garlic, onion, ground cumin, salt and pepper  . . .  a perfect mix.  Well balanced and suited to go with anything and everything.

 They are incredibly easy to make as well as being quick to cook. You begin by peeling some largeish red skinned potatoes.  Any good all rounder will do. You want a potato which is good for baking, mashing, boiling, steaming, chipping etc.

Once they are peeled you will need to cut them into small cubes. I cut mine into 1/2 inch cubes which work perfectly.  These get tossed into a bowl.

 You make a mix of olive oil and spices/seasonings to toss them with. I use a light coloured olive oil for cooking. It is not an extra virgin, which you really want to use for other things not cooking.

Olive oil is very healthy and good for you in all of its forms. I always keep two bottles in my cupboard. Light for cooking with and extra virgin for use in salads, etc.

 I lined my baking tray with some baking parchment so nothing sticks. You pour the seasoned cubed poatoes onto the tray. Make sure you spread them out in a single layer, not over-lapping.

If you need to use more than on tray to make this happen do so.  You will get the best results and perfect crispiness if there is some space around each piece of potato for the air to ciculate.

 It also helps to stir them a few times while they are roasting.  I roast them in a fairly hot oven, and for a fairly short time. No more than half an hour at almost at your maximum oven temperature. 450*F/225*C.

This results in crisp, golden potato perfection.  With lots of perfectly toasty edges and plenty of flavor. As you can see, despite being roasted at a fairly high temperature, these are not burnt in the least.

 They are golden perfection.  I love potatoes done this way. No frying, no fuss, not a lot of muss. Easy peasy lemon squeezy. 

These potatoes are perfect for breakfast, lunch or supper, and go with absolutely everything!  Trust me on this. I cannot think of anything they might not go with actually, unless you are talking desserts.

  You know potatoes actually get a bad rap which is not deserved. Potatoes are low in calories wih a medium-sized baked potato containing only about 110 calories. They are a good source of vitamins C and B6, manganese, phosphorus, niacin and pantothenic acid. 
Its the things we put with them that turn them into something a bit naughty, and sometimes a whole lot naughty.

 And I put my hand up.  I love potatoes on their own with no adornment, but I really adore potatoes with naughty adornments!   Butter, sour cream, spices, cheese, bacon . . .  guilty as charged.

I am always more than happy to commit a dietary Felony when it comes to enjoying potatoes.  And the naughtier the better.

  In for a penny, in for a pound. I mean, if you are going to go, why not go in the best way possible, with both guns blazing.
All kidding aside, you really need to try these. Prepare yourself to fall utterly and completely in love.  These are well worth falling off the low carb wagon for.

Spiced & Crispy Roasted Potatoes

PrintWith ImageWithout ImageYield: 4Author: Marie Raynerprep time: 10 Mincook time: 35 Mintotal time: 45 MinPerfectly seasoned, crisp and delicious. These make the perfect side dish to serve with meat, poultry, fish, eggs, etc.

Ingredients

• 6 large red skinned potatoes, peeled
• 1/4 cup (60ml) light olive oil
• 1 1/2 tsp sweet paprika
• 1 1/4 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• 1/3 to 1/2 tsp mild chili powder
• 1/4 tsp ground pepper
• 1 tsp kosher salt

Instructions

1. Preheat the oven to 225*C/450*F/ gas mark 7.  Line a large rimmed baking sheet with some baking parchment. Set aside.
2. Prepare your potatoes. Peel, cut into 1/2 inch cubes and put into a bowl.
3. Whisk together the olive oil and all of the spices and seasonings. Pour over the potatoes and toss together using your hands until everything is well combined.
4. Spread the potatoes out in a single layer on the prepared baking sheet.
5. Bake in the preheated oven for 35 minutes, stirring them once or twice until they a done.
6. When done they should be crisp and golden on the outsides and tender on the insides.  Serve immediately.

notes:

This recipe can very succesfully be cut in half to serve fewer people.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #EnglishKitchenCreated using The Recipes Generator

So what is you favorite way to prepare potatoes as a side dish? I really want to know! I am always looking for new ways to prepare my favorite vegetable. Any suggestions? Lets share! 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again! 

 Follow my blog with Bloglovin