Looking for a spicy potato recipe that turns leftovers into something special? This recipe for Spice Crusted Potatoes is a simple, warming dish the whole family will enjoy — and it’s a brilliant way to use up cooked potatoes from the night before.
It’s easy to scale up or down depending on how many people you’re feeding, and it works well as a light lunch, a side dish, or a quick vegan/vegetarian main on its own. If you fancy something a little extra, top it with a poached egg for added protein.
Serves 1 (easily doubled or tripled for the family)
Ingredients
- 6 cold cooked baby potatoes (or 2 large cooked waxy potatoes), cut into chunks
- 1 teaspoon sunflower oil
- Pinch each of dried cumin, coriander, ginger, turmeric, garlic, white pepper and salt
- Handful of green beans, tails trimmed
- 2 scallions (spring onions), finely chopped
- Wedge of lemon
Method
1. Preheat a fan oven to 180°C and line a small baking tray.
2. Put the potatoes and sunflower oil in a large bowl, and make sure the potatoes have a thin coating of oil. Sprinkle over the dried spices and stir well so they get an even, dry crust coating. Tip the potatoes onto the baking tray and pop in the oven for 20 minutes. Remember they’re already cooked, so you’re just crisping up the spice crust and warming them through.
3. Rinse out your bowl and fill it with hot boiling water. Plunge the green beans into the water for 5 minutes, then remove, rinse under cold water, and slice into chunks.
4. Once the potatoes have a crisp spice coating, take them out of the oven and let them cool slightly before mixing with the green beans and scallions. Finish with a squeeze of fresh lemon juice to dress the warm salad.
Frequently Asked Questions
Can I use freshly boiled potatoes instead of leftovers?
Yes, though the recipe works especially well with cold, cooked potatoes because they hold their shape better and crisp up nicely in the oven. If using freshly boiled potatoes, let them cool slightly first so they don’t fall apart when mixed with the oil and spices.
What can I serve with spice crusted potatoes?
They’re delicious on their own as a light lunch, alongside grilled chicken or fish, or topped with a poached egg for a heartier meal.
Can I make this recipe vegan?
Yes — the base recipe is naturally vegan and vegetarian. Simply skip the optional poached egg topping.
Can I add other vegetables?
Absolutely. Green beans work well here, but you could swap in peas, sweetcorn, or diced peppers depending on what you have on hand.
Related Recipes
If you enjoyed this spicy potato recipe, you might also like our Thai Yellow Curry recipe and our Sweet Potato Lemon Drizzle Cake — both great ways to bring more veg-forward flavour to family meals.
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