Roast potatoes recipe: Spuds method will leave guests ‘fighting for these over dinner’

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She discussed how to elevate your roast potatoes. Saliha won BBC’s Masterchef in 2017. She told “You will be fighting for these over dinner.

“On my Christmas table, the only item with no leftovers will be the roast potatoes, which I suppose speaks volumes.

“The fiery red colour from the spices adds vibrancy and drama. Just delicious.”

Dr. Saliha Mahmood Ahmed won MasterChef UK 2017 and is the author of Khazana, which won the Observer Food Monthly Best Cookbook of the Year 2019.

The chef uses Maris Piper potatoes and adds hot paprika and cayenne pepper to the sides.

Firecracker Christmas Roasties by Saliha Mahmood Ahmed

Prep time 15 mins

Cook time 50 mins

Serves 4


  • 1.25kg Maris Piper potatoes
  • 100ml light olive oil
  • 1 tbsp coarse semolina
  • 1 heaped tsp hot paprika
  • Half tsp cayenne pepper
  • Flaky sea salt to taste

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Preheat the oven to 200°C fan/220°C/gas mark 7. Place a large flat roasting tray inside to heat up.

Meanwhile, peel the potatoes and cut each one into quarters. Boil in salted water for around 4 minutes, then drain in a colander.

Shake the colander to rough up the edges of the potatoes and sprinkle over the semolina.

Pour the olive oil into the hot roasting tray and tip in the potatoes, ensuring that they are spaced apart from one another in a single layer.

James Martin gives advice on cooking roast potatoes

Roast for 20 minutes before turning them over and roasting for a further 15 minutes.

Combine the paprika and cayenne together in a small bowl.

Sprinkle this spice mixture all over the potatoes and return them to the oven for a final 15-20 minutes, or however long it takes to make them really golden and crisp.

Sprinkle over sea salt and serve immediately.

Ben Ebbrell, co-founder of SORTEDfood detailed his “perfect” roast potatoes recipe, too. 

He discussed the best potatoes to use, and the best fat to roast them in with

“Perfect roasties rely on tasty fat and potato variety,” he told readers.

“We roast King Edwards in plenty of duck fat for great-tasting, crispy potatoes.”

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