Empty My Fridge
Crispy Spiced Potatoes
Ingredients
- Potato1 ½
- Smoked paprika2 tsp
- Cumin · ground2 tsp
- Garlic · grated minced2
- Extra virgin olive oil5–6 tbsp
- Saltto taste
- Chili flakes or powder
Instructions
- Wash the potatoes and boil them in salted water until cooked through, then drain into a large bowl.
- Meanwhile, mix the smoked paprika, cumin, garlic, olive oil and salt (and chili if using) in a small bowl.
- Preheat the oven to 220°C/425°F.
- Pour the spice mix over the hot potatoes and toss to coat them evenly.
- Arrange the potatoes on a greased tray, leaving space between them.
- Press each potato flat with a flat glass or small bowl, using enough pressure to flatten and split them without mashing.
- Brush any leftover spice mixture over the potatoes, and add a little more olive oil if they look dry.
- Roast for about 45 to 60 minutes, depending on your oven, until golden and crisp on the outside.
Summarized from Cooking With Ayeh's video. Watch it for the details.
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