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Devendra’s roasted spiced potatoes

Brigitte Hafner recipe for Devendra’s roasted spiced potatoes.

By Brigitte Hafner
  • 15 mins preparation
  • 1 hr 15 mins cooking
  • Serves 4 - 6
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Devendra’s roasted spiced potatoes


  • 1.2 kg (about 6) floury potatoes, such as kestrel or King Edward, scrubbed
  • 1½ tsp coriander seeds
  • ¼ tsp cumin seeds
  • ½ tsp ground turmeric
  • ½ tsp chilli flakes
  • 80 ml (1/3 cup) extra-virgin olive oil


  • 1
    Preheat oven to 200C. Simmer potatoes whole in a large saucepan of salted water until tender (25-30 minutes). Drain, cool and peel, then cut into rough 4cm-5cm chunks.
  • 2
    Dry-roast coriander and cumin seeds until fragrant. Cool briefly, then finely grind in a spice grinder or with a mortar and pestle. Add turmeric and chilli flakes, transfer to a roasting pan along with olive oil and potatoes and toss to coat, season to taste and roast, turning occasionally, until potatoes are crunchy on the outside (35-40 minutes). Serve hot with duck.