Spiced roast potatoes recipe

(41 ratings)

A dash of mild curry paste and a squeeze of lemon is just the thing to give plain potatoes a little zing in this easy recipe.

  • Vegetarian
Preparation Time10 mins
Cooking Time40 mins
Five A DayOne
Cost RangeCheap

A dash of mild curry paste and a squeeze of lemon is just the thing to give plain potatoes a little zing in this easy spiced roast potatoes recipe.

Parboiling the potatoes with a whole lemon allows them to soak up a citrusy twang, while fresh coriander and garlic add plenty of flavour. The perfect alternative to traditional roast potatoes (opens in new tab), these spicy spuds also go well with Indian dishes. Any leftovers can be chopped up and sauteed with sliced chorizo. Top with a couple of fried eggs for a delicious breakfast hash.


  • 2kg (4lb 8oz) potatoes, halved
  • 1 unwaxed lemon
  • 4tbsp vegetable oil
  • 2tbsp mild curry paste
  • 2tbsp fresh coriander, chopped
  • 1tbsp plain flour
  • Half a bulb of garlic, broken into cloves




  1. Preheat the oven to 190°C/375°F/gas mark 5. Cook the potatoes and whole lemon in boiling water for ten minutes, or until the potatoes are just tender.
  2. Place the oil in a roasting tin and put in the oven to heat up. Mix together the mild curry paste, half the coriander and flour.
  3. Drain the potatoes, return them to the pan and toss in the spiced marinade. Pierce the lemon and squeeze the juice over the potatoes. Mix the garlic cloves with the potatoes.
  4. Remove the roasting tin from the oven, carefully add the potatoes and coat them in the hot oil. Roast for 25-30 mins until golden and crisp. Remove from the oven and sprinkle with the remaining coriander before serving.

Top tips for making spiced roast potatoes

It's fine to use curry powder instead of paste. Just make sure you add an extra glug of oil to keep the dish from drying out.

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Rosie Hopegood
Recipe Editor

Rosie Hopegood is a former professional chef turned journalist with a passion for veggie food. She spent several years working as a chef aboard superyachts, catering for the culinary demands of the very rich and sometimes famous. She also worked as a private chef in the Swiss Alps, the Scottish Highlands, and the Balearic Islands. Later, she spent five years looking after the food pages at Reach Plc’s magazines. Rosie lives in New York and writes for Al Jazeera, Sunday Telegraph, and The Guardian.